I know, I know. You only like regular potato latkes. I bet you also think it's impossible to find a good bagel outside of New York City. Well, the bagels at Marla Bakery in San Francisco are out of this world, and these nontraditional latkes will blow your mind. Sometimes it's good to defy tradition!
  1. Preheat the oven to 200°.
  2. Line a couple of large baking sheets with parchment paper, paper towels, or clean newspaper.
    For draining.
  3. Shred 1 medium Russet potato and 2 medium orange-fleshed sweet potatoes. If you are using a hand grater, which I happen to prefer, do it on a clean dish towel. This will help in the next step.
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    I never bother peeling them. The skin gets nice and crispy and adds great flavor.
  4. Sprinkle 1 teaspoon of salt over the shredded potato and sweet potato. Let sit for 10 minutes.
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    This will help draw out the moisture.
  5. Gather the corners of the dishtowel into a twist and squeeze as much liquid as you can out of the potatoes.
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  6. Transfer the shredded potatoes to a mixing bowl.
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  7. Add 1 teaspoon black pepper, Sriracha to taste (I start with 1 tablespoon and go from there) 6 to 8 chopped sweet-hot chilies (AKA peppadews--look for them at Trader Joe's), and 5 chopped green onions (both their white and green parts).
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  8. Stir in 2 beaten eggs.
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  9. And finally, add 2/3 cup all-purpose flour.
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    I've also made this with gluten-free all-purpose flour and coconut flour, and both work well.
  10. Mix well using your clean hands or a wooden spoon, until the mixture is completely incorporated.
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  11. Pour about 1/2 inch of peanut, vegetable, grapeseed, or coconut oil into a large nonstick or cast iron frying pan
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    It's important to be generous with the oil. You're not deep-frying exactly, but you're not…not deep-frying.
  12. Heat the oil over medium heat. You're looking for it to be about 350°.
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    If you don't have a thermometer, wait until the oil seems hot enough, then cook a little tester latke. If it bubbles and browns you should be good to go.
  13. Wet your hands in cool water (the water helps prevent sticking), then form the batter into little patties using about 1/4 cup per latke.
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  14. Fry the latkes in the hot oil, working in small batches.
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    Very important not to crowd the pan.
  15. After a couple of minutes (potentially more, depending on your pan and stove) the latkes will get golden brown and crispy on the bottom. Carefully flip them and cook them on the other side until they are golden brown and crispy on both sides.
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    Add more oil to the pan as necessary.
  16. Once the latkes are finished cooking, transfer them to the prepared baking sheets.
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    When the baking sheets are full, slide them into the oven and keep them there until you're ready to serve them.
  17. Serve the latkes hot with applesauce and sour cream.
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    I served my orange-cardamom applesauce (http://brokeassgourmet.com/articles/orange-carrdamon-applesauce), and sour cream with a little bit of lime juice stirred in.