- 1 large white or red sweet potato (about 1 lb.)
- 1 egg
- 2 tablespoon arrowroot starch
- 1 scallion, chopped
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder
- Fatworks Chicken Fat Schmaltz, for cooking
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: Yields 12 latkes
Buffalo Tallow, Duck Fat, Ghee, Goose Fat, Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow, Schmaltz (Chicken Fat), Wild Boar
Paleo Friendly, Whole30
Peel the sweet potato. Shred with a box grater or shredding attachment on a food processor. Rinse under cold water for 3-5 minutes, or until the water runs clear. Drain and pour into a tea towel to squeeze any excess moisture out.
In a large bowl, whisk together the egg, arrowroot starch, chopped scallion, garlic powder, paprika, sea salt, black pepper, and baking powder. Add the shredded sweet potato and stir. Set the batter aside to rest for 10 minutes. Stir again well.
Heat a large skillet over medium heat. Add enough Chicken Fat to coat the bottom of the pan in a thin layer. Drop the batter into the oil in about ¼ cup increments. Press it out into a round shape and tuck stray pieces in to form a nice circle. Cook in batches until browned, about 3 minutes per side. Add more Chicken Fat to the pan as needed. Move to a cooling rack set over paper towels to catch excess grease. Sprinkle lightly with sea salt before serving. Best enjoyed immediately.