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LATKES - Sweet Potato-Chive Latkes
Nb persons: 6
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| Sweet Potato-Chive Latkes Recipe courtesy Guy Fieri Ingredients | |
| 1 medium | russet potato, peeled and shredded,, (about 10 ounces) |
| 1 large | sweet potato, peeled and shredded,, (about 1 pound) |
| 1 whole egg plus 1 egg white | |
| 1/2 cup | unbleached all-purpose flour |
| 1 tablespoon | granulated garlic |
| 2 teaspoons | cayenne pepper |
| 2 teaspoons | ground cinnamon |
| 2 tablespoons | chopped fresh chives |
| Kosher salt | |
| freshly cracked black pepper | |
| 3 tablespoons | canola oil |
| One 16-ounce container | sour cream |
Freshly torn fresh parsley leaves, for garnish
Directions
Add the shredded potatoes to a bowl of water, stir to combine. Pour the potatoes over a wire mesh strainer and allow to drain.
Whisk the egg and egg white in a large glass mixing bowl until just incorporated, about 30 seconds. Sift the flour, granulated garlic, cayenne and cinnamon into the egg. Add the chives. Sprinkle with 3 teaspoons each salt and black pepper; whisk until smooth. Fold in the sweet potato and potato, making sure the batter is thoroughly combined.
Set a large cast-iron or heavy-bottomed skillet over medium heat. Add the oil. Working in small batches, drop about 3 tablespoons per latke into the skillet just before the oil begins to smoke. Flatten each slightly with a slotted metal spatula. Make sure to not overcrowd the skillet.
Crisp the latkes until the bottoms are caramelized, 2 to 3 minutes. Flip with the spatula and continue crisping the second side for about 6 minutes total. The latkes should be cooked through and a dark, golden brown. Transfer to a paper-towel-lined dish. Season lightly with salt and pepper. Serve immediately, garnishing each latke center with a small dollop of sour cream and a sprinkle of torn parsley leaves.
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