Confetti Latkes

Name: Confetti Latkes
Total time: 70
Yield: 8
Ingredients: 2 ½ cups sweet potatoes, peeled and grated (1-2 medium sweet potatoes); 3 cups russet potato, peeled and grated (2-3 medium potatoes); ⅓ cup fresh chives, finely chopped, plus 1 tablespoon; 2 ½ teaspoons garlic powder; 1 ½ teaspoons onion powder; 1 tablespoon kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 6 tablespoons cornstarch; 3 large egg whites; 1 large egg; 1 cup canola oil, divided; 1 cup sour cream, for serving; 1 cup applesauce, for serving

Recipe by Morgan Walker from tasty.co

Sides 1 Hr. 10 Mins.

Ingredients

8 servings

•

2 ½ cups sweet potatoes, peeled and grated (1-2 medium sweet potatoes)
•

3 cups russet potato, peeled and grated (2-3 medium potatoes)
•

⅓ cup fresh chives, finely chopped, plus 1 tablespoon
•

2 ½ teaspoons garlic powder
•

1 ½ teaspoons onion powder
•

1 tablespoon kosher salt, plus more to taste
•

1 teaspoon freshly ground black pepper

•

6 tablespoons cornstarch
•

3 large egg whites
•

1 large egg
•

1 cup canola oil, divided
•

1 cup sour cream, for serving
•

1 cup applesauce, for serving

Instructions

Line 2 baking sheets with clean kitchen towels.
Add the grated sweet potatoes to a fine-mesh strainer and rinse in a large bowl of cold water. Transfer the sweet potatoes to a kitchen towel and squeeze to wring out any excess water, then spread on a lined baking sheet and let dry for about 10 minutes. Repeat with the russet potatoes, spreading on the second prepared baking sheet.
In a colander set over an empty large bowl (this will help catch any excess liquid), mix together the sweet potatoes, russet potatoes, ⅓ cup chives, the garlic powder, onion powder, salt, pepper, cornstarch, egg whites, and egg until well-combined.
Heat about ½ cup of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering.
Shape about ¼ cup of the latke mixture at a time into patties about ⅜-inch thick and 3 inches in diameter.
Working in batches to avoid overcrowding the pan, fry the latkes in the hot oil for about 2 minutes on each side, or until golden brown. If the oil level gets low, add the remaining ½ cup and heat for about 3 minutes before continuing to fry. Transfer the latkes to paper towels to drain and season immediately with salt.
Transfer the latkes to a serving platter. Garnish with the remaining tablespoon of chives and serve immediately with sour cream and applesauce alongside.
Enjoy!