Sweet Potato and Chive Latkes

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 346, total fat 23 G., saturated fats 10 G., proteins 6 G., carbohydrates 30 G., fiber 3 G., cholesterol 66 mg, sodium 540 mg, sugar 5 G.

For a new twist on traditional Jewish latkes, add sweet potatoes to the grated potatoes. They have a slightly sweet flavor that perfectly balances the spiciness of the green onions. Serve the finished latkes hot to fully enjoy their crispy potato skin and tender center.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium Russet Burbank potato, peeled and grated (about 250 g)
1 large sweet potato, peeled and grated (about 450 g)
1 whole egg + 1 egg white
0.5 cups flour
1 tbsp. minced garlic
2 tsp cayenne pepper
2 tsp ground cinnamon
2 tablespoons chopped fresh chives
3 tbsp. l. rapeseed oil (canola)
450 g sour cream
Fresh parsley leaves, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet potato, ground cayenne pepper, cumin

Cooking the dish according to the recipe:

Place the grated potatoes and sweet potatoes in a bowl of water, stir, then place in a sieve and let the water drain completely.
In a large glass bowl, beat the egg and white until smooth, about 30 seconds. Sift the flour into the egg, then add the crushed garlic, cayenne pepper, and cinnamon. Add the chives. Add 3 teaspoons each of salt and black pepper; beat until smooth. Add the sweet potato and potato and mix thoroughly.

Place a large cast-iron skillet or heavy-bottomed frying pan over medium heat. Add oil. When hot, spoon 3 tablespoons of batter onto each latke. Lightly smooth each portion with a slotted spatula. Be careful not to overcrowd the pan.
Fry the latkes until golden brown on the bottom, 2-3 minutes. Flip with a spatula and continue cooking on the other side, about 6 minutes total. The latkes should be cooked through and deep golden brown. Transfer to a paper towel-lined plate. Season lightly with salt and pepper. Serve immediately with a dollop of sour cream and a sprinkling of parsley.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Breakfast / Bakery / Draniki and pancakes with savory filling / Potato dishes / Sweet potato / Potato baked goods / Food Network - recipes

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