Sweet Potato and Scallion Latkes

Latkes are so delicious, and in honor of Hanukkah I wanted to create a twist on the classic potato latke. Sweet potatoes add an interesting sweet note and scallions pack an extra allium punch. I recommend serving these sweet potato latkes with sour cream for a delicious holiday treat!

Ingredients

3/4 lb sweet potato, cut into wedges

1/4 lb russet potato, cut into wedges

1/4 of a large onion, cut into wedges

1 egg

1/4 cup + 1 Tbsp flour

1 + 1/4 tsp salt

1/4 tsp ground pepper

2 scallions, chopped

Canola oil, for frying

Sour cream, for serving

Directions

In a food processor, or a hand grater shred the two types of potatoes and onion. Mix in the 1/4 tsp of salt and let sit for 10 minutes. Place the shredded potatoes in a cheesecloth or thin tea cloth and squeeze out as much water as you can.

In a medium bowl mix the flour, egg, 1 tsp salt, pepper, and scallions. Add in the potato-onion mixture and mix until combined.

In a large frying pan, heat 1/4 cup of canola oil. Test the heat by dropping a strand of potato in, if it immediately starts to sizzle, it is hot enough. Place heaping tablespoons of the potato mixture into the pan and fry for 3 minutes on the first side. Flip, and cook for another 2-3 minutes. Place onto a large plate with paper towels to absorb excess oil. Serve with sour cream if desired.

Enjoy!