Ingredients

1/2 medium yellow onion
1/2 pound Yukon gold potato, (about 1 large)
1/2 pound sweet potato, (about 1 medium)
2 tablespoons all-purpose flour
1 teaspoon kosher salt
Pinch cayenne
1 large egg, lightly beaten
Vegetable oil
4 teaspoons light sour cream
4 teaspoons beet or regular horseradish
2 to 3 sprigs flat-leaf parsley

Directions

Preheat the oven to 200

degrees F. Put a wire rack on a baking sheet and place in the oven.

Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl,
grating down the length of the potato to get long strands. Toss the potatoes with the
onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel
and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne.
Stir in the egg.

Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working
in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to
form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just
golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the
remaining batter.

Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a
parsley leaf. Serve immediately.

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