The combination of sweet potatoes and white potatoes are a great variation on the traditional latke. I usually make both types and alternate them on a platter around a bowl of my famous French onion sour cream dip. Use chilled applesauce for a pareve dipping option.
- 3 sweet potatoes, peeled -
- 3 Yukon or russet potatoes, peeled -
- 6 eggs -
- 1 scallion or green onion, chopped finely -
- 1 Tbsp kosher salt -
- Freshly ground black pepper -
- Oil for frying -
- French Onion Dip
- 2 Tbsp extra-virgin olive oil -
- 1 extra-large Vidalia onion or 2 regular onions, sliced -
- 2 cloves garlic, minced -
- 1 Tbsp onion soup mix (without MSG) -
- dissolved in ½ cup hot water -
- ¼ tsp freshly ground black pepper -
- 8 oz whipped cream cheese -
- 2 cups sour cream (light works as well) -
1. For latkes, grate potatoes finely and mix with remaining ingredients together in a large bowl.
2. Preheat a large frying pan with about half an inch of oil. Drop batter by tablespoonful into pan. Fry 3 to 4 minutes on each side, until brown and crispy. Remove from oil and drain on paper towels to absorb excess oil.
3. For French Onion Dip, heat olive oil in a large pot and add onions and garlic. Let cook on medium heat for 10 minutes until soft and slightly browned. Add dissolved onion soup mix and black pepper and let cook for 5 more minutes or until water has evaporated. Remove from heat and cool slightly.
4. Meanwhile, mix cream cheese and sour cream together in a large bowl. Add cooked onion mixture and combine very well. (I like to smooth out the texture with a few pulses from an immersion blender.) Refrigerate up to 3 days.