{"id":5529,"date":"2009-12-16T04:00:47","date_gmt":"2009-12-16T09:00:47","guid":{"rendered":"http:\/\/www.ourgrandmotherskitchens.com\/?p=5529"},"modified":"2009-12-16T10:08:49","modified_gmt":"2009-12-16T15:08:49","slug":"yam-e-kes","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=5529","title":{"rendered":"Yam-e-kes"},"content":{"rendered":"

\"yamekeweb\"<\/p>\n

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\u00a0<\/span><\/span><\/div>\n
A few days ago, after making Samosa Latkes<\/a> (yum, yum!), I promised I would post the recipe for the sweet potato latkes my family made the same evening.<\/span><\/span><\/div>\n
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We call them Yam-e-kes.<\/span><\/span><\/div>\n
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Yes, I know sweet potatoes aren\u2019t really yams, but the name was too cute to resist!<\/span><\/span><\/div>\n
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Like most of my latkes (including my standard version<\/a>, posted last year), these are a little messy. They\u2019re also more than a little tasty.<\/span><\/span><\/div>\n
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They have a gorgeous rich color. (Unfortunately, my photograph doesn\u2019t quite do them justice. We ate them\u00a0so quickly I didn’t have time to\u00a0snap another picture!)<\/span><\/span><\/div>\n
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I like adding rosemary to some of them, particularly when serving them with poultry. My nephew Michael, who calls rosemary leaves \u201cthose twigs<\/em>,\u201d prefers them plain.<\/span><\/span><\/div>\n
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So I\u2019m making the rosemary optional.<\/span><\/span><\/div>\n
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Enjoy the last couple of days of Hanukkah (or Chanukah or however you want to spell it!)……..<\/span><\/span><\/div>\n
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\"sweets<\/span><\/span><\/div>\n
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Yam-e-kes<\/strong>
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Ingredients:<\/em><\/span><\/span><\/div>\n
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\n2 medium sweet potatoes
\n1 large onion, more or less finely chopped
\n2 eggs, beaten
\n6 tablespoons flour or matzo meal (plus a little more if you need it)
\n1 teaspoon Kosher salt
\nseveral of grinds of your pepper mill
\n1 teaspoon dried (or 2 teaspoons fresh) rosemary (optional)
\nextra-virgin olive oil as needed for frying<\/span><\/span><\/div>\n
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Instructions:<\/em><\/span><\/span><\/div>\n
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Wash the sweet potatoes well and peel them if you want to (the skins are nutritious so you don\u2019t have to). Grate them using the grater attachment of a food processor.<\/span><\/span><\/div>\n
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In a medium bowl, combine the sweet-potato pieces, onion, eggs, flour, salt, pepper, and rosemary (if you\u2019re using it). In a large frying pan, heat a few tablespoons of oil until the oil begins to shimmer.<\/span><\/span><\/div>\n
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Scoop some of the sweet-potato mixture out of the bowl with a soup spoon, and flatten it with your hand. Pop the flattened potato into the hot oil. It should hiss and bubble a bit; if not, wait before you put more pancakes into the oil.<\/span><\/span><\/div>\n
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It\u2019s just fine if your yam-e-kes are a little ragged around the edges. If they don\u2019t hold together and are hard to turn, however, you may want to add a little more flour to your batter.<\/span><\/span><\/div>\n
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Fry the pancakes a few at a time, turning each when the first side turns a golden brown. Drain the cooked latkes on paper towels; then pop them into a 250-degree oven to stay warm until\u00a0you have\u00a0finished cooking all the batter.<\/span><\/span><\/div>\n
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Serves 6 to 8 as a side dish.<\/span><\/span><\/div>\n
\"Happy

Happy Hanukkah from my family to yours!<\/p><\/div>\n

\u00a0<\/span><\/em><\/span><\/span><\/p>\n

If you enjoyed this post, please consider taking out an email subscription to my blog. Just click on the link below!<\/span><\/em><\/span><\/span><\/p>\n

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<\/em>\"Latkes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 \u00a0 A few days ago, after making Samosa Latkes (yum, yum!), I promised I would post the recipe for the sweet potato latkes my family made the same evening. \u00a0 We call them Yam-e-kes. \u00a0 Yes, I know sweet potatoes aren\u2019t really yams, but the name was too cute to resist! \u00a0 Like most […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3,17,42],"tags":[927,926,930,929,928],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/5529"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5529"}],"version-history":[{"count":24,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/5529\/revisions"}],"predecessor-version":[{"id":5564,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/5529\/revisions\/5564"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}