Purple Potato Latkes

Ingredients

 

2 pounds purple or russet potatoes, peeled and grated
1 medium onion, grated

large eggs, beaten

1/4 cup matzo meal or all purpose flour

4 tablespoons melted butter

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon baking powder

Vegetable oil, for frying

Cheese cloth

Creme fraiche or Sour cream and salmon roe, for serving

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Directions

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Over a large bowl, place the grated potatoes and onion in the cheesecloth and squeeze to drain all of the liquid. Pat with a paper towel remove more liquid and set aside.

In a medium sized bowl, whisk the flour, baking powder, salt and pepper to combine. Add the flour mixture and egg to the potatoes and onions and mix to combine then put in the butter and mix.

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Heat about 1/8-inch of oil in a large pan over medium heat. Place a golf ball sized ball of potatoes in your hand and flatten into a patty. Gently place into the oil and fry 3-4 minutes on each side or until crisp and golden.

 

Place on a cooling rack or paper towel and repeat with remaining latkes. Serve with salmon roe and crème fraiche.