Description
A lovely little twist on the classic latke.
Ingredients
- 2 pounds (about 2 large) russet potato, (peeled and grated)
- 2 pounds (about 2 medium) sweet potatoes, (peeled and grated)
- 3 teaspoons salt, (divided)
- 3/4 cup (100 grams) cassava flour
- 4 large eggs
- 1 cup minced scallions, (about 1 large bunch)
- 1 cup (more if needed) neutral tasting oil, such as light olive or avocado
- sour cream and apple sauce, (for serving*)
Instructions
- In a large colander, toss the grated potato and sweet potato with 1 teaspoon of the salt. Set aside in the sink while you prep the rest of your ingredients.
- In a large bowl, whisk the eggs, cassava flour, and remaining 2 teaspoons salt until smooth.
- Place half of the grated potatoes on a large clean tea towel. bring together the corners and twist – use your muscles! – to squeeze out as much liquid as possible. Once you have gotten it as dry as possible, transfer to the egg and cassava mixture. Repeat with the remaining potatoes.
- Add the scallions and mix to combine the mixture. Your hands are the best tool for this.
- Place a large or two small cooling racks into a baking sheet. Turn your oven on warm to hold the latkes as you cook them.
- Heat a large skillet over medium-high heat. Add about 1/3 cup of the oil, and heat until it’s shimmering.
- Once the oil is hot, form the latke mixture into 3-inch pancakes, roughly 1/2-inch thick. Carefully drop them into the oil one by one, cooking 4 or so at a time. Cook for 3-4 minutes per side, or until deep golden brown** Transfer to the rack-lined baking sheet. Keep the cooked latkes in a warm oven while you cook the rest.
- Repeat with the remaining latke mixture. Add more oil as necessary; you want there to always be a layer in the pan. Be sure to allow the oil to heat between batches when you add more.
- Serve with sour cream and apple sauce.
Notes
*I especially love these served with chive sour cream; simply mix in a bunch of chives to a cup or so of sour cream, and sprinkle additional chives on top, if desired.
**If making these ahead, cook them to light golden brown, and reheat them in a 400ºF oven for about 10 minutes, or until hot and crispy.