I can completely understand why latkes are sort of a staple for Hanukkah gatherings…they are delicious! However, I don’t see why they shouldn’t be eaten all year long. I certainly plan to make them often. In fact, today is our 8th wedding anniversary, and we had the leftover latkes for breakfast topped with a fried egg and they were spectacular, and were quick and easy enough to make before work. I love the crispy outside and the mild onion flavor. (I used green onions in place of chives.)
Credit: Jerusalem- A Cookbook by Yotam Ottolenghi and Sami Tamimi
5 1/2 cups peeled and grated waxy potatoes, such as Yukon Gold
2 3/4 cups peeled and grated parsnips
2/3 cup chives, finely chopped (I used green onion)
4 egg whites
2 tablespoons corn starch
5 tablespoons unsalted butter
6 1/2 tablespoons sunflower oil
salt and freshly ground black pepper
sour cream, to serve
~Rinse the grated potatoes in a large bowl of cold water. Drain in a colander, squeezze out any excess water, and then spread the potato out on a clean kitchen towel to dry completely.
~In a large bowl, mix together the potato, parsnip, chives, egg whites, cornstarch, 1 teaspoon salt, and plenty of black pepper.
~Heat half the butter and oil in a large frying pan over medium-high heat. Use your hands to pick out portions of about 2 tablespoons of the latke mix, squeeze firmly to remove some of the liquid, and shape into thin patties about 3/4-inch thick and 3 1/4-inches in diameter. Carefully place as many latkes as you can comfortably fit in the pan, push them down gently, and level them with the back of a spoon (back of a spatula works great). Fry over medium-high heat for 3 minutes on each side (mine took about 4 minutes per side). The latkes need to be completely brown on the outside. Remove the fried latkes from the oil, place on paper towels, and keep warm while you cook the rest. (I laid paper towels out on a sheet pan and kept the completed latkes in a warm oven while I finished cooking the rest.) Add the remaining butter and oil as needed. Serve immediately with sour cream on the side.
**Reheating tip: These re-heat best in the oven. Place on a foil-lined baking sheet in a 375 degree oven for 10 minutes, or until cooked through. If you’re enjoying these for breakfast, as we did, fry up some eggs while the latkes are in the oven and you’ll be enjoying breakfast in no time.