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
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 472
- Fat 34g
- Carbs 34g
- Fiber 21g
- Sugar 8g
- Protein 6g
Estimated values based on one serving size.
Preparation
- 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!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
