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Confetti Latkes

Cue the confetti for this easy, colorful take on a gluten-free Hanukkah appetizer. Top these latkes with sour cream and applesauce for a traditional dinner garnish or lox and a poached egg for brunch festivities.

Tasty Team
Confetti Latkes
Total Time

1 hr 10 min

1 hr 10 min

Prep Time

40 minutes

40 min

Cook Time

30 minutes

30 min

Total Time

1 hr 10 min

1 hr 10 min

Prep Time

40 minutes

40 min

Cook Time

30 minutes

30 min

Ingredients

for 8 servings

  • 2 ½ cups sweet potatoes (350 g), peeled and grated (1-2 medium sweet potatoes)
  • 3 cups russet potato (420 g), peeled and grated (2-3 medium potatoes)
  • ⅓ cup fresh chives (10 g), 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 (240 mL), divided
  • 1 cup sour cream (240 g), for serving
  • 1 cup applesauce (240 g), for serving

Nutrition Info

  • Calories 458
  • Fat 34g
  • Carbs 29g
  • Fiber 21g
  • Sugar 7g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Line 2 baking sheets with clean kitchen towels.
  2. 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.
  3. 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.
  4. Heat about ½ cup of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering.
  5. Shape about ¼ cup of the latke mixture at a time into patties about ⅜-inch thick and 3 inches in diameter.
  6. 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.
  7. Transfer the latkes to a serving platter. Garnish with the remaining tablespoon of chives and serve immediately with sour cream and applesauce alongside.
  8. Enjoy!

Ingredients

for 8 servings

  • 2 ½ cups sweet potatoes (350 g), peeled and grated (1-2 medium sweet potatoes)
  • 3 cups russet potato (420 g), peeled and grated (2-3 medium potatoes)
  • ⅓ cup fresh chives (10 g), 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 (240 mL), divided
  • 1 cup sour cream (240 g), for serving
  • 1 cup applesauce (240 g), for serving

Nutrition Info

  • Calories 458
  • Fat 34g
  • Carbs 29g
  • Fiber 21g
  • Sugar 7g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Line 2 baking sheets with clean kitchen towels.
  2. 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.
  3. 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.
  4. Heat about ½ cup of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering.
  5. Shape about ¼ cup of the latke mixture at a time into patties about ⅜-inch thick and 3 inches in diameter.
  6. 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.
  7. Transfer the latkes to a serving platter. Garnish with the remaining tablespoon of chives and serve immediately with sour cream and applesauce alongside.
  8. Enjoy!

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