Traditionally served on Hanukkah, these latkes–essentially potato pancakes–are given a Thanksgiving twist with the addition of sweet potatoes. A tip to ensure extra crispiness: Place grated potatoes in a clean dish towel or between two paper towels and squeeze to remove excess liquid. (Adapted from this Martha Stewart recipe.)
Ingredients (makes 2 dozen)
- 3 scallions, light green and white parts only, thinly sliced
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground pepper
- a pinch of cayenne (optional)
- 1 1/2 pounds (about 3 medium) Yukon Gold potatoes, peeled and grated on a box grater
- 1 1/2 pounds (about 3 large) sweet potatoes, peeled and grated on a box grater
- vegetable oil for frying
- sour cream and/or applesauce, for serving
Directions
In a large bowl, mix together scallions and eggs. Add flour, salt, and pepper and stir until well combined. (For adults or older kids, add a dash of cayenne for some heat).
Add both kinds of potatoes to egg and scallion mixture. Toss until incorporated and evenly coated.
Heat a large skillet with 1/2 inch of vegetable oil on medium heat.
When oil is almost smoking, work in small batches to carefully spoon 2 tablespoons of batter into oil and gently flatten to form each latke. Cook and turning once until golden and crispy on each side, about 2 to 3 minutes.
Transfer to a wire rack lined with paper towels (to remove excess oil).
Serve immediately with sour cream and/or applesauce.
— Gavriella Mahpour is New York Family‘s listing editor and one excellent cook!
