I decided to give this recipe a try and I’m so glad I did. I went the more savory route and just seasoned them with salt and pepper and a pinch of cayenne. I served them with a dab of sour cream and chives. Next time I think I will add a pinch more cayenne and some fresh chopped parsley.
Recipe adapted from Food Network
1 small yellow onion
3 small to med Yukon gold potato
2 sweet potato
3-4 tablespoons all-purpose flour
kosher salt
fresh ground pepper
Pinch cayenne
2 large eggs, lightly beaten
olive oil
3 small to med Yukon gold potato
2 sweet potato
3-4 tablespoons all-purpose flour
kosher salt
fresh ground pepper
Pinch cayenne
2 large eggs, lightly beaten
olive oil
Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.
Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side.
Serve the latkes topped with a small dollop of sour cream. Serve immediately.
