Sweet Potato Leek Latkes

This post is way late in the holiday game, but I wanted to remember it for next year. And maybe you guys would like to make them year-round and just call them fritters! Here they are, inspired by the Leek Sweet Potato Hash we have been making these days.


INGREDIENTS
sweet potatoes (2) peeled and shredded in food processor
leeks (1) split lengthwise down the center and thinly sliced
cayenne pepper (1/3-1/2 tsp) optional, use as much/little as you want
salt (1 tsp) use as much/little as you want
pepper (1/2 tsp) use as much/little as you want
brown rice flour (1/3 cup)
egg whites (3 egg whites)
grapeseed oil (so much it's crazy) my mom also uses some peanut oil


DIRECTIONS

1. Heat up the oven to keep the latkes warm as you go. Get cookie sheets ready.
2. Combine sweet potatoes, leeks, and seasonings in a bowl. Give it a minute to let the flavors blend.
3. Mix in the flour and egg whites.
4. Heat the oil in a deep pan. Use enough to completely cover the latke batter. Stick the end of a wooden spoon in the oil and if it bubbles, your oil is ready.
5. Take a spoonful of batter, place it in the oil, and flatten with a spoon. I like my latkes super thin and crispy, but my dad loves them thick - so it's up to you!
6. Be patient, don't flip them too early. Make sure they're nice and solidified before cooking the other side. When ready, place them on a couple paper towels to soak up the remaining oil. Then place on a cookie sheet and keep warm in the oven.

I like serving with greek yogurt and Cranberry Applesauce.