Sweet Potato-Apple Latkes

 

2

medium sweet potatoes, peeled

2

small tart apples, peeled

1/4

cup finely chopped onion

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon salt

1

teaspoon ground cinnamon

Pinch freshly ground pepper

2

eggs, lightly beaten

Canola oil for frying

• 1 In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
• 2 In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.