Prep 5 mins
Cook 5 mins
I tweaked the recipe for my savory yam latkes #411973, using French toast seasoning. I think it's a pretty decent sub for "real" French toast. In this recipe I use 2 whole eggs because I prefer a slightly eggier taste than with the savory latkes. This is fairly sweet already because of the yam, but if you like, you can serve the latkes with maple syrup.
- 1 small yam (about 1/3 pound)
- 2 large eggs
- 1⁄4 teaspoon vanilla extract
- 1⁄4-1⁄2 teaspoon cinnamon (to taste)
- coconut oil or other cooking oil
- maple syrup (optional)
- Peel the yam. Use the coarse section of a grater to grate the yam into a bowl.
- In a small bowl, lightly beat the eggs with the vanilla and cinnamon.
- Thoroughly blend the egg mixture into the grated yam.
- Heat a large skillet and add enough oil to cover the bottom. When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork.
- Repeat until all the mixture is used. It’s OK if the pancakes are touching in the skillet.
- Sauté until brown and crispy (the latkes will be dark from the vanilla extract); flip and sauté on the other side. Regulate heat so that oil does not smoke, and add more oil if necessary.
- Drain on paper towels if desired.
- It’s best not to re-use the oil for a second batch because the oil may develop an unpleasant odor. It’s best to use two separate skillets, or wash and dry the skillet after use.
- I want to try adding a small amount of almond milk to the egg mixture, to more closely imitate the texture of French toast.