Ever since purple fingerling potatoes appeared at the grocery store, I wanted to use them in a latke recipe to jazz up my Chanukah dinner. Here’s my version!
PURPLE POTATO LATKES
1.5 lbs. purple fingerling potatoes, peeled and shredded (I used the large blade in my food processor)
1 medium onion, chopped
1/4 cup AP flour
salt and pepper
Squeeze out excess moisture from shredded potatoes and onion in a dishtowel. Place in bowl with rest of ingredients and mix well. Drop by tablespoon into hot canola oil and press flat with back of spoon. Flip when golden brown and continue frying. Drain on paper towels and serve with applesauce or sour cream.