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Purple & White Potato Latkes (Pareve)

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Purple & White Potato Latkes (Pareve)
© 2012 Miri Rotkovitz
Purple potatoes (sometimes called blue potatoes) are a fun addition to this otherwise traditional latke recipe. If you can’t find them, you can throw in an extra Yukon Gold potato instead.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: About 18 to 20 latkes

Ingredients:

  • 1 pound Yukon Gold potatoes, peeled
  • 1 medium onion, peeled
  • 1 large or 2-3 small purple potatoes, peeled
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • Grapeseed or canola oil for frying

Preparation:

1. Line 1 to 2 cookie sheets with paper towels. Set aside.

2. Using a box grater or a food processor with a grating disk, grate the Yukon Gold potatoes.

3. Set a large colander in a bowl, and transfer the grated Yukon Gold potatoes to the colander. Press down on the potatoes with the back of a spoon or clean hands, and allow the potatoes to drain.

4. Grate the onion, and transfer it to the colander with the potatoes. Press down on the potatoes and onions again, and try to extract as much liquid as you can.

5. Grate the purple potatoes, and set aside.

6. Remove the colander from the bowl. Slowly pour off and discard the liquid in the bowl, taking care to allow any white potato starch that has accumulated to remain in the bottom of the bowl.

7. Add the Yukon Gold potatoes, onions and egg to the bowl with the potato starch, and mix together. Sprinkle the flour over the potato mixture, and stir just until it is incorporated. Fold in the grated purple potato until it is distributed throughout the batter.

8. Pour about 1/4-inch oil into a large, heavy skillet (a cast iron skillet is ideal). Heat over medium-high heat, until the oil is hot but not smoking. (You can test whether the oil is hot enough by dropping a tiny bit of batter in the skillet. If the oil sizzles, you’re good to go!)

9. Drop the potato batter by the heaping tablespoon into the hot oil, and flatten slightly. Fry the latkes until golden, about 2 to 3 minutes per side. (Depending on the size of your skillet, you should probably be able to fry 4 latkes at a time.)

10. Transfer the cooked latkes to the paper towel-lined cookie sheets to drain. Fry the remaining latkes in batches, adding more oil to the pan between batches if necessary.

11. Serve immediately with applesauce and/or sour cream. Enjoy!

Tip: Latkes taste best fresh, but leftovers can be frozen. Place them in a single layer in foil and wrap tightly. To reheat, place the frozen latkes on a cookie sheet, and bake in a preheated 375° F oven. Bake for 10 to 12 minutes, or until the latkes are hot and crisp.

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