RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2667
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| Recipe Name: |
Sweet Potato Latkes with Brie & Baby Arugula |
| Source: |
Joy of Kosher with Jamie Geller |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-11-24
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
Jewish |
Kosher for Passover: |
No |
| Preparation Time: |
8.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
42.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.42
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Teaspoon garlic powder
0.25 Cup milk, whole
-1 fl oz oil, canola for frying
0.5 Cup arugula
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Directions:
In a large bowl, mix together sweet potato, flour, baking powder, salt, pepper, garlic powder, eggs, and milk.
Heat ¼-inch oil in a large skillet over medium heat. Line a sheet pan with two layers of paper towels. Working in batches, drop ¼ cup batter into oil, and flatten slightly into circles. Fry until nicely browned, about 4 to 5 minutes per side. Remove from pan, and drain on the prepared pan, and continue with remaining batter.
Preheat broiler.
Remove the paper towels from under the latkes. Place a slice of cheese on each latke and broil until cheese is slightly melted and bubbly at the edges, about for 2 minutes. Place two latkes on each appetizer plate and top with a few leaves of arugula. |
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| Nutrition per Serving: |
| Calories: |
74 |
Total Carbs: |
9.4 |
Net Carbs: |
8.2 |
| Cholesterol: |
33.8 |
Fat: |
2.8 |
Protein: |
2.81 |
| Fiber: |
1.14 |
Sodium: |
26.68 |
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