By Martha Rose Shulman
- Total Time
- 15 minutes
- Rating
- 4(102)
- Notes
- Read community notes
Purple potatoes add a bit of color and some extra nutrients but regular white potatoes work, too.
Of course you can use white potatoes for these, but I loved the idea of the color combo when I created the recipe. The purple doesn’t show up so much once you have browned the latkes but the anthocyanins in the potatoes are still there.
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Ingredients
Yield:About 20 to 24 latkes, serving 6
- ½medium onion, grated
- 3cups grated butternut squash (1 small squash)
- 3cups grated purple potatoes
- 3tablespoons chopped or slivered fresh sage (more to taste)
- Salt and freshly ground pepper
- 1teaspoon baking powder
- 3tablespoons oat bran
- ¼cup all-purpose flour or cornstarch
- 2eggs, beaten
- About ¼ cup canola, grape seed or rice bran oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
234 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 6 grams protein; 444 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 300 degrees. Place a rack over a sheet pan.
Step
2
Place the grated onion in a strainer set over a bowl while you prepare the other ingredients. Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water. Place in a large bowl and add the squash, potatoes, sage, baking powder, salt and pepper, oat bran, and flour or cornstarch. Add the eggs and stir together.
Step
3
Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
Step
4
Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraiche.
See AlsoCrispy Potato Kugel Recipe
Ratings
4
out of 5
102
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Cooking Notes
Sara
The purple really doesn't show up at all, and mine were sadly grayish. I would consider adding a tablespoon of cider vinegar to try to "sharpen" the color, the way you can do with red cabbage.
Other than that, the flavor was good and assembly fairly easy (with the help of my food processor). The squash makes for a nice flavor and texture as compared to potato-only versions.
Amanda
These are lovely. Didn't have oat bran, but I used whole wheat flour and they were perfect.
Andrea
Realized I didn't have any sage so I used a bit of thyme and it was great! Awesome recipe.
Anna
These were quite tasty as latkes, but was even better was when I fried up the leftovers for a breakfast hash. I broke them up in a pan and fried eggs on top, and added salsa and avocado. A new favorite!
Andrea
Realized I didn't have any sage so I used a bit of thyme and it was great! Awesome recipe.
Amanda
These are lovely. Didn't have oat bran, but I used whole wheat flour and they were perfect.
Danielle
How many pounds of potatoes did you use to get the 3 cups of shredded purple potatoes?
Amy
This was so much better than I expected it to be. I made the recipe exactly as written, and went heavy on the sage because I love it. Great meal for a cold night and a great use for the squash, onions, and blue potatoes in the root cellar.
Sara
The purple really doesn't show up at all, and mine were sadly grayish. I would consider adding a tablespoon of cider vinegar to try to "sharpen" the color, the way you can do with red cabbage.
Other than that, the flavor was good and assembly fairly easy (with the help of my food processor). The squash makes for a nice flavor and texture as compared to potato-only versions.
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