| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 medium russet potato, peeled and shredded (about 10 ounces)
- 1 large sweet potato, peeled and shredded (about 1 pound)
- 1 whole egg plus 1 egg white
- 1/2 cup unbleached all-purpose flour
- 1 tablespoon granulated garlic
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cinnamon
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly cracked black pepper
- 3 tablespoons canola oil
- One 16-ounce container sour cream
- Freshly torn fresh parsley leaves, for garnish
Instructions
- Add the shredded potatoes to a bowl of water, stir to combine. Pour the potatoes over a wire mesh strainer and allow to drain.
- Whisk the egg and egg white in a large glass mixing bowl until just incorporated, about 30 seconds. Sift the flour, granulated garlic, cayenne and cinnamon into the egg. Add the chives. Sprinkle with 3 teaspoons each salt and black pepper; whisk until smooth. Fold in the sweet potato and potato, making sure the batter is thoroughly combined.
- Set a large cast-iron or heavy-bottomed skillet over medium heat. Add the oil. Working in small batches, drop about 3 tablespoons per latke into the skillet just before the oil begins to smoke. Flatten each slightly with a slotted metal spatula. Make sure to not overcrowd the skillet.
- Crisp the latkes until the bottoms are caramelized, 2 to 3 minutes. Flip with the spatula and continue crisping the second side for about 6 minutes total. The latkes should be cooked through and a dark, golden brown. Transfer to a paper-towel-lined dish. Season lightly with salt and pepper. Serve immediately, garnishing each latke center with a small dollop of sour cream and a sprinkle of torn parsley leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 345 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 66 mg |
| Sodium | 540 mg |
Reviews
Yummy
Wish I’d read the comments before making these – I agree completely: nice flavor profile but the proportions are WAY off. I used half the salt and a third of the cayenne by instinct (supplemented with some sweet paprika), and even so they were overly spiced and too salty — and I’m someone who likes things spicy and raises eyebrows with the amount of salt I use. I also used exactly 10 oz potato and 1 lb sweet potato peeled, and needed to add an extra egg (and a sprinkling more flour) to get them to hold together. Maybe the weights are for the potatoes unpeeled? Finally, the texture of the potato was very mushy, not defined like latkes usually are. I don’t know if that’s the sweet potato, or whether they need to soak in water overnight like someone else said. Disappointing.
Mr.Fieri with all respect to you LATKES are invented in a JEWISH KITCHEN and would be nice if you would tell this to your audience where this dish came from.
THANK YOU and WE LOVE YOU!!!!!!!!!!!!!!!!!
Good idea on the sweet potato chive latkes but I think there is a typo on the amount of cayenne pepper. I reduced two teaspoons down to one teaspoon and it was still over the top on spice, and I like a lot of spice.
Tasty with my twist. I was able to make these for Thanksgiving with our Turkey to celebrate Hannakah with my family. I didn’t add as much of the spices as Guy because my mother-in-law has issues. I gave an option of butter/cinnamon/brown sugar sauce melted together or applesauce as a side instead of sour cream. They were a HIT! The best dish of the meal.
These were, in my opinion, not a side dish as much as maybe a dessert. Latkes are meant to be a savory side & even with a decrease in the cinnamon, they were definitely way too sweet. I may try them again & just omit the cinnamon & chives & grate in some onion.
Bloody Gawjuss…Lots of sour cream on top with a thick slice of honey roast ham (home made) …..Yummy.
Too much red pepper not enough binder in recipe or too much potato used when I tried this recipe. Maybe if I soaked the potatoes longer in water they would have cooked better as well.
I just made these. Like reviewer Psychopsis, I did not add the tablespoon of salt. I added 1 teaspoon, and then salted when the potato cakes came hot out of the pan. I needed to add a second whole egg to the batter mixture to make everything stick together. The cakes fried in very little oil, which I appreciate. I probably will use 100 percent sweet potatoes next time. I let my potatoes soak in water for quite a long time (in the fridge, and dried them very well before mixing into the “batter.” I will make these again.
I saw Guy making this on his show, and I had to make it on the same day. But I thought adding 3 teaspoons of salt was too much – so I reduced it to one. It’s a good thing I did – even with one teaspoon added to the mixture was too much for me. Next time, I will use 1/2 teaspoon.