Curried Sweet Potato Latkes

(recipe from a magazine, not sure which one)

1 1/2 lbs. sweet potatoes
1 small onion
1/2 cup raisins
2/3 cup flour
3 eggs
2 tsp. curry powder
1 tsp. kosher salt

Peel and shred the sweet potatoes and transfer to a large bowl.  Grate or shred the onion, and add to the sweet potatoes along with the raisins and flour.

Separately in a small bowl, beat the eggs with the curry powder and salt.

Add the egg mixture to the sweet potato mixture and mix with your hands or a spoon.

Warm 2 Tbsp. olive oil in a large skillet over medium-high heat.  Drop 1/3-cupfuls of mixture into skillet and fry, pressing with a spatula to flatten, until golden brown, 2 to 3 minutes per side.  Keep warm in a 200F oven until ready to serve.  Serve with sour cream, if desired.

(Since one of my least favorite things is frying patties in a skillet, I put the entire sweet potato mixture in a large pie plate and baked in a 350F oven for 45 minutes.  Then cut into wedges.  Very delicious!)

Parsnip-Golden Beet Latkes

(recipe from Parade Magazine)

3 Tbsp. flour
1 tsp. baking powder
1 tsp. kosher salt
big pinch freshly ground pepper
3/4 lb. golden beets (about 3), peeled and shredded
3/4 lb. parsnips (about 2 large), peeled and shredded
3 eggs, beaten
Olive oil, for cooking

Whisk flour, baking powder, salt and pepper in a large bowl.  Squeeze shredded beets dry in a clean kitchen towel.  Toss beets and parsnips together in the bowl with the flour mixture; stir in beaten eggs.

Warm 2 Tbsp. oil in a large skillet over medium-high heat.  Drop 1/4-cupfuls of mixture into skillet and cook, pressing with a spatula to flatten, until golden brown, 4 to 5 minutes per side.  Keep warm in a 200F oven until ready to serve.

(Optional:  Stir 2 Tbsp. each grated horseradish and finely chopped parsley into 1/2 cup sour cream and serve on the side.)