Ingredients
- 1 large russet potato (1/2 pound), peeled and cut lengthwise into quarters
- 1 large sweet potato (1/2 pound), peeled and cut in half lengthwise
- 1 large onion, peeled and cut into quarters
- 1/2 cup all-purpose flour
- 2 cup large eggs
- 2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
Preparation
Baking Directions:
1.Using a food processor with a coarse grating disc, grate the potato, sweet potato, and onion.
Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.
2.Working quickly, transfer the mixture to a large bowl.
Add the flour, eggs, salt, baking powder, and pepper and mix until the flour is absorbed.
3.In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil.
Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking 3 to 4 latkes at one time.
Use a spatula to flatten and shape the drops into discs.
When the edges of the latkes are golden brown and very crisp, 2 to 3 minutes, flip.
Cook until the second side is deeply browned, another 2 to 3 minutes.
Transfer the latkes to a paper towel -lined plate to drain.
Repeat with the remaining batter.
Serve with sour cream and cranberry sauce.
