Sweet Potato Latkes With Cranberry Compote
1 pound sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
½ teaspoon pepper
3 tablespoons fresh Italian parsley, chopped
¾ cup vegetable oil
1 cup cranberry sauce
½ cup sour cream
Stir together potatoes, scallions, flour, parsley, eggs, salt, and pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking.
Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula.
Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side.
Transfer latkes with spatula to paper towels to drain.
Serve with Cranberry compote and sour cream.