On New Year’s Day, Jake and I also celebrated the last night of Hanukkah with latkes and deviled eggs. In winter, I crave creamy starches in potatoes and other roots, and latkes are a lovely rich winter treat fit for a new year. Herbs like parsley, carrot tops, and green onions give these latkes a bright freshness.
2-3 servings as a main course.
For the Latkes
- 2 cups potatoes (grated)
- 1/2 cup parsley or carrot greens
- 3 green onions
- 1/4 cup flour or 2 tbsp corn starch
- 1 egg
- salt, pepper, thyme
Garnishes (pick a few)
- Sour cream
- Smoked sardines, trout, or salmon
- Pickled chiles or garlic
- Hot sauce
- Fried onions
- Grate and potatoes into a colander. Mix with a pinch of salt, then squeeze and push water out of the potatoes. When a lot of water has been squeezed out, add to a bowl.
- Mince the parsley and slice the onions thinly. Add these to the bowl of potatoes along with the egg, 1/4 cup flour or 2 tbsp corn starch, a dash of salt, and a few shakes of pepper and thyme. Mix everything together.
- Heat a skillet over medium high heat with a bit of olive oil or butter. When the pan is hot, form palm sized patties and fry in batches for about 2-3 minutes on each side until lightly golden brown.
- Serve warm with a few garnishes. One of my favorite combinations is smoked sardines, pickled chiles, sauerkraut, and sour cream!