Sweet Potato and Scallion Latkes

Steps

1. Heat the oven to 200°F (95°C) with a wire rack set on a sheet pan inside.
   200°F
2. Grate (how to grate)

   Grate Rub food over sharp holes to shred it into fine or coarse bits. 1. Set a box grater on a plate or board, or hold a rasp grater over the bowl.2. Hold the food firmly and press it down the grater in long strokes.3. Turn the food as you go so you always grate a flat face.4. Stop when the piece gets small; save the last nub for snacking or the stockpot. Done when: You have even shreds. Cold cheese and cold butter grate cleanest; fresh ginger grates best peeled and frozen. Safety: Stop while there is still a good handle of food left, and use a cut glove if you grate a lot.How to grate cheese, ginger and vegetables: mistakes to avoid

   the sweet potatoes and russets on the large holes of a box grater.
3. Wrap the shreds in a clean kitchen towel and twist hard over the sink to squeeze out the liquid. Sweet potatoes give up less liquid than russets; that's normal.
4. In a large bowl, mix the

   shreds (how to shred)

   Shred Pull cooked meat (or cabbage and other vegetables) into thin strands. 1. Let cooked meat cool just until you can handle it, and take out any bones.2. Hold the piece in place with one fork.3. Drag a second fork through it, following the grain, so it pulls apart in strands.4. Toss the strands with a spoonful of the cooking juices so they stay moist. Done when: The meat pulls apart with almost no effort. If it fights you, it needs more cooking time. Safety: Meat straight from the pot holds steam inside; open it up and let it cool for a few minutes first.How to shred cooked meat with two forks: mistakes to avoid

   with the green onions, eggs, flour, salt, pepper and cumin until evenly coated.
5. Heat 1/4 inch of oil in a 12-inch skillet over medium heat to about 340°F (170°C). Sweet potatoes brown fast, so keep the heat a little lower than for classic latkes.
   340°F
6. Drop 1/4-cup mounds into the oil and press each into a 3-inch round.

   Fry (how to pan-fry)

   Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid

   4 or 5 at a time.
7. Fry until deep golden on the bottom.
   340°F⏱ Fry side 1: 3 min
8. Flip and fry until the second side is golden and the center feels firm when pressed.
   340°F⏱ Fry side 2: 3 min
9. Drain on the rack in the warm oven while you fry the rest, adding oil between batches as needed.
10. Serve hot with sour cream and chives.

Tap an underlined word for how to do it, or see all techniques.

Tips

• Sweet potato alone makes soft latkes that fall apart. The russets give them structure.
• If they darken before the centers set, turn the heat down a notch.

Storage

Refrigerate up to 2 days. Reheat on a rack at 425°F until crisp.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: potatoes (August to November), sweet potatoes (September to December).