With the Neely’s Barbecue Parlor, Food Network stars Patrick (Pat) and Gina Neely have turned their family barbecue restaurants in Tennessee into a successful chain in the South—and now New York City. In this twist on the Hanukkah favorite latkes, the couple combines traditional Yukon potatoes with sweet potatoes and pairs it with a brown sugar-infused sour cream and a bourbon-spiked applesauce.
- 1/2 medium yellow onion
- 1/2 pound sweet potatoes
- 1/2 pound Yukon gold potato
- 2 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- pinch cayenne pepper
- 1 large egg, slightly beaten
- vegetable oil
- 6 teaspoon sour cream
- 2 tablespoon brown sugar
- 1/2 cup apple sauce
- 1 tablespoon bourbon
- Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
- Stir the sour cream and brown sugar together in a small bowl and set aside. Combine the applesauce and bourbon in a small bowl and allow to sit until ready to serve.
- Grate the onion and potatoes on a box grater into a large bowl. Grate both potatoes into the same bowl. 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. Place the potato mixture in a bowl with the flour, salt, and cayenne. Stir in the egg. Mix well to combine.
- 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 applesauce. Serve immediately.