1 lb. sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/2-cup plus 2 tsp. all-purpose flour
2 large eggs, lightly beaten
1 tsp. salt
1/2 tsp. black pepper
vegetable oil
1 pre-smoked trout, pulled from the bone
1/2-cup crème fraiche or sour cream
Instructions:
Stir together potatoes, scallions, flour, eggs, salt and pepper.
Heat a film of oil in a deep, 12-inch, non-stick skillet over moderately high heat until hot but not smoking.
Working in batches of four to six, spoon one ounce potato mixture per latke into oil and flatten to 3-inch diameter with a spatula. Reduce heat to moderate and cook until golden, about one and a half minutes on each side.
Transfer latkes with spatula to paper towels to drain.
To serve, spoon crème fraiche on the latkes and place trout on top.
