Method

Preheat the oven to 250°F.

Peel the sweet potatoes and turnips.  Grate the vegetables, using the grating blade on a food processor or the large holes on a box grater.  You should have about 6 cups.

Steam the vegetables for 2 minutes, until just tender and slightly moistened.  Transfer to a medium bowl.  Add the shallots, salt, and a sprinkling of black pepper.  Stir in the egg and flour.

Form a heaping tablespoon of batter into a patty by hand.  (Do not overwork.)  Repeat with he remaining batter to make 12 latkes.  Place them on a large plate.

Warm a thin layer of oil over medium-high heat in a large, heavy-bottomed or nonstick skillet until it feels hot when your hand is held 1 inch above the pan.  Lay 4 or 5 latkes in the oil, being careful not to overcrowd the pan.  Cook until golden, about 4 minutes.

Flip to the other side, pressing down the patties with a spatula to flatten slightly.  Cook until golden, another 2 minutes or so.  Continue with the remaining latkes, adding more oil to the pan between batches as necessary.  Spread on a baking sheet and keep warm in the oven until you are ready to serve.

Makes twelve 4-inch-diameter pancakes.

Reprinted with permission from © Myra Kornfeld, The Healthy Hedonist: Holidays, published by Simon and Schuster   click for book review

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