Categories: Sides
Ingredients
- 2 russet potatoes, peeled
- 1 sweet potato, peeled
- 3/4 cup finely chopped onion
- 2 eggs
- 2 tbsp. flour
- Vegetable oil, for frying
- Toppings: sour cream, chopped chives, capers, applesauce
Directions
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Using the fine side of a box grater, grate all the potatoes. Squeeze out the excess liquid and transfer to a large strainer lined with a kitchen towel. Gather the cloth, twist tightly and squeeze out as much liquid as possible. In a medium bowl, whisk the onion, eggs, flour, 1 1/2 tsp salt and 1 tsp pepper. Mix in the potatoes until well coated.
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In a large skillet, heat 1/2 cup oil over medium-high. Working in batches, and adding more oil as needed, add the potato mixture to the skillet in rounded tbsps. Flatten with a spatula and fry until deep golden brown, 2-3 minutes per side. Transfer the latkes to a rimmed baking sheet lined with a double layer of paper towels. Transfer to a platter and serve with the toppings.