Makes 32 latkes
- 1 large baking potato, such as Russet (8 to 10 ounces)
- 1 large 8- to 10-ounce red/garnet sweet potato (8 to 10 ounces)
- 2 tablespoons of grated yellow onion
- 2 large eggs or 1 extra-large egg — lightly beaten
- 3 tablespoons all-purpose flour
- 2 teaspoons of dried herbes de Provence
- 1/8 teaspoon ground nutmeg
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Grape seed oil as needed for frying
For cinnamon cream
- 1 cup light sour cream or crème fraiche
- Ground cinnamon
- Pinch of kosher salt
- Italian parsley (garnish)
Peel and grate the potatoes. Wrap the grated potatoes in a clean dish kitchen towel and squeeze out as much liquid as possible over the sink. Use a fork to combine the potatoes in a large mixing bowl with the onion, eggs, flour, herbs, salt, and pepper. Stir until well combined.
Heat 1 to 2 tablespoons of oil (just enough oil to cover the bottom of your pan) in a large nonstick sauté pan over medium heat. Test the oil by dropping a small piece of potato into the hot oil; vigorous bubbles should form around it. Once the oil is hot enough, scoop a tablespoon of the potato mixture into the oil. With the back of a spoon, lightly flatten out the latkes and cook for about 1 minute per side or until crispy and golden brown. Be careful to not overcrowd your pan and replace oil as needed, frying the latkes in batches. Place cooked latkes onto a plate lined with paper towels to absorb any extra oil. You can serve the latkes immediately or place them onto a baking sheet and then in a warm oven (250 degrees) until ready to serve.
Just before serving, spoon a small dollop of sour cream onto the latkes, then lightly sprinkle with cinnamon and salt. Garnish with fresh parsley.