Ingredients
- Herbed Sour Cream:
- 1 pound russet potatoes, peeled and coarsely grated
- 1/2 pound sweet potatoes, peeled and coarsely grated
- 1/2 cup grated Vidalia onion
- 1/3 cup flour
- 1 large egg
- 1 tsp. Kosher salt
- 1/4 tsp. pepper
- 1/4 cup canola oil, divided
- 1 cup sour cream
- 1/4 cup chopped fresh dill
- 1 tbsp. lemon juice
- 1/2 tsp. Kosher salt
- 1/8 tsp. pepper
Preparation
Step 1
In a colander,, place russet potato. Rinse under cold water until water runs clear. Drain. Place russet potato in center of a clean kitchen towel. Fold over long sides of towel; twist ends tightly to squeeze out excess moisture. In a large bowl, add russet potato, sweet potato, onion, flour, egg, salt, and pepper, stirring to combine.
Heat a large nonstick skillet over medium-high heat. Add 1 tbsp. canola oil to skillet. Working in batches, drop 1/4-cup scoops of potato mixture into pan; flatten with a spatula to 1/2-inch thick. Cook until golden brown and crisp, approximately 5 minutes per side. Transfer latkes to a plate. Repeat procedure with remaining canola oil and potato mixture. Top latkes with Herbed Sour Cream.
Herbed Sour Cream:
In a small bowl, stir together sour cream, dill, lemon juice, salt, and pepper Cover, and refrigerate up to 3 days.