Whisk the eggs and flour together in a mixing bowl.
Grab the cheese grater and shred the yam and onion on the large holes. Now for an important step…squeeze the liquid out of the shredded veggies using your hands.
Once you have sufficiently squeezed, add the shredded yam and onion to the mixing bowl along with the garlic, salt, pepper and cumin seed.
Stir very well until incorporated.
Preheat a large cast iron or stainless steel pan on medium heat. Drizzle a bit of oil and a knob of butter into the pan and then place a spoonful of the latke mix into the pan and flatten and shape into a small thin disc. Repeat to fill the pan.
Cook for 4 – 5 minutes and then flip and fry for another 4 – 5 minutes. You want them browned nicely on both sides.
Serve them right away and if you want to turn it into a nice dish, garnish with a dollop of plain yogurt, bacon and green onion.
Whisk the eggs and flour together in a mixing bowl.
Grab the cheese grater and shred the yam and onion on the large holes. Now for an important step…squeeze the liquid out of the shredded veggies using your hands.
Once you have sufficiently squeezed, add the shredded yam and onion to the mixing bowl along with the garlic, salt, pepper and cumin seed.
Stir very well until incorporated.
Preheat a large cast iron or stainless steel pan on medium heat. Drizzle a bit of oil and a knob of butter into the pan and then place a spoonful of the latke mix into the pan and flatten and shape into a small thin disc. Repeat to fill the pan.
Cook for 4 – 5 minutes and then flip and fry for another 4 – 5 minutes. You want them browned nicely on both sides.
Serve them right away and if you want to turn it into a nice dish, garnish with a dollop of plain yogurt, bacon and green onion.
PREP
20 mins
COOK
10 mins
READY IN
30 mins
Variations
Turn it back into the classic latke by substituting the yam with russet potatoes and otherwise follow the recipe step by step.
