Sweet Potato and Zucchini Latkes
|Zucchini||1⁄2 Pound, ends trimmed (1 medium sized)|
|Sweet potato||3⁄4 Pound (peeled)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Egg||1 Large, lightly beaten|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Canola oil||3 Tablespoon|
1. Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
2. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working with half the mixture at a time, add zucchini-potato mixture by heaping tablespoons to skillet, gently flattening with the back of the spoon as you go. Cook until the edges are golden, 1 to 2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.