Sweet Potato and Chive Latkes

Ingredients:

• 1 medium Russet Burbank potato, peeled and grated (about 250 g)
• 1 large sweet potato, peeled and grated (about 450 g)
• 1 whole egg + 1 egg white
• 0.5 cups flour
• 1 tbsp. minced garlic
• 2 tsp cayenne pepper
• 2 tsp ground cinnamon
• 2 tablespoons chopped fresh chives
• 3 tbsp. l. rapeseed oil (canola)
• 450 g sour cream
• Fresh parsley leaves, for serving

Preparation:

1. Place the grated potatoes and sweet potatoes in a bowl of water, stir, then place in a sieve and let the water drain completely.
2. In a large glass bowl, beat the egg and white until smooth, about 30 seconds. Sift the flour into the egg, then add the crushed garlic, cayenne pepper, and cinnamon. Add the chives. Add 3 teaspoons each of salt and black pepper; beat until smooth. Add the sweet potato and potato and mix thoroughly.
3. Place a large cast-iron skillet or heavy-bottomed frying pan over medium heat. Add oil. When hot, spoon 3 tablespoons of batter onto each latke. Lightly smooth each portion with a slotted spatula. Be careful not to overcrowd the pan.
4. Fry the latkes until golden brown on the bottom, 2-3 minutes. Flip with a spatula and continue cooking on the other side, about 6 minutes total. The latkes should be cooked through and deep golden brown. Transfer to a paper towel-lined plate. Season lightly with salt and pepper. Serve immediately with a dollop of sour cream and a sprinkling of parsley.