Sweet potato latkes is a delicious appetizer that you can serve as finger food during potlucks or parties. You can make them ahead of time and just reheat them before serving. Make sure to drain the excess oil using paper towels to keep the latkes crispy because too much oil absorption can make them soggy.
500g sweet potato, peeled, coarsely grated
1/2 cup cornflour
2 shallots, ends trimmed and thinly sliced
1 egg, lightly whisked
1/4 cup olive oil
Sour cream for serving
Sweet chili sauce for serving
Fresh coriander leaves for serving
Place the sweet potato in a large mixing bowl. Add the cornflour, shallots and eggs. Mix well. Next, heat two teaspoons of oil in a large non-stick frying pan over medium heat. Fill a spoon with a potato mixture and place it in the frying pan. Repeat this to make eight latkes. Press them down using a spatula. Fry them for 2-3minutes per side or until they are golden brown. Transfer them to a baking tray or large plate lined with paper towels. Do this for the remaining sweet potato mixture. Â Put the cooked latkes on a serving platter. Top them with a dollop of sour cream and drizzle them with sweet chili sauce. Garnish with coriander leaves before serving. Serve immediately.
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