Purple Latkes (Potato Pancakes)
If you want to surprise your guests at your Chanukah party, these latkes will do the job! Purple potatoes not only add color, but also add a special flavor.
Preparation time: 1 hour
Cook time: 20 minutes
Kashrut Type: Parve or Dairy
Difficulty Level: Easy-Medium
If you are going to host a Chanukah party and want to surprise your guests, these latkes will do the job! The use of purple potatoes not only adds color, but also a special flavor.
Their most special feature is the intense purple color (sometimes uneven shades). This color indicates the high content of anthocyanins, the antioxidants that also give the red-purple color to cherries, blueberries, eggplants, blood oranges, purple cabbage, and many other vegetables and plants. This special addition, and other differences in the chemical composition of the purple potato, make it healthier. Of course, when it comes to fried foods, health is usually not the main consideration. However, since the purple potato absorbs little water, it also absorbs little oil.
Purple potatoes come from the Brittany region of France and have a slightly different texture and sweet chestnut flavor. They are starchier and contain less liquid, so they’re great for fried dishes, stews, and especially gnocchi (which also gets a great color).
Purple potatoes are from the Vitelotte strain of potatoes that was brought to Israel in in the early 2000s. It still takes a bit of effort to get them, but they are well worth it.
This recipe is for a parve version, but you can certainly serve these latkes with fruit, whipped cream, powdered sugar, jam, or any sweet addition. Adding sugar is optional. If this recipe is prepared for children and served without sweet toppings, you can add a flat spoon of sugar (as explained in the recipe itself).
Ingredients
2 medium-sized onions
1 kg (about 2 lbs) of purple potatoes
3 eggs
1 teaspoon salt
4 tablespoons flour
(Optional) A little fresh black pepper
(Optional) 1 tablespoon sugar, for the sweet version
Garnish
For the dairy version – cream, chives, and lemon zest (very important!)
For the sweet version – fruit
Preparation
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Scrape the onions in a thin grater and place in a colander over a bowl to drain liquid. It is possible to squeeze gently with a spoon, but it is important that most liquids drain and leave a relatively thick paste.
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Peel and grate the potatoes. Sprinkle the tea
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spoon of salt. When done, squeeze the grated potatoes well by hand to get as much liquid out of the potatoes as possible. -
Add the flour. Mix well, and then add the eggs.
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Add a pinch or two of salt (or a flat spoon of sugar, if you go for the sweet version) and the shredded onion. Mix well.
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Fry on both sides until browned, as with regular potatoes.
Serve with the garnish of your choice.
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Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity.
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