Monday, December 19, 2011

Purple Potato Latkes with Garlic Sumac Sour Cream

I won't be lighting any Channukah candles tomorrow night as Dr. B and I will be winging our way to Germany at sundown. 10 short Days in Germany to spend Christmas with his family, pick up clothing, take care of some small business, and then back in NYC for New Year's Eve. This Jewish girl is dreaming of all those beautiful German Christmas markets. Is that wrong? Maybe these Latke will help assuage my guilt.

Last year I made Chinese 5 spice Latkes in deference to the Jewish Christmas Day tradition of eating out at a Chinese restaurant. The Star of David Shapes were an added step but worth the result.

Now that we are living in the States I was able to get purple potatoes at the farmers market. Never saw those in Germany. I added sumac to both the latke batter and the sour cream to spice things up again.

The result was crispy delicious. The sumac adds another depth of flavor. I barely had them out of the pan when Dr. B demanded some and had to fend him off for a bit so I could photograph them. His only complaint was they needed more salt but I'll leave that up to your discretion.

Purple Potato Latkes with
 Garlic Sumac Sour Cream

Note: Make the Garlic Sumac Sour Cream First

For the Potato Latkes:

  • 2 pounds of purple potatoes
  • 1 cup chopped sweet onion
  • 2 eggs
  • 1/2 cup spelt flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground sumac
  • Peanut oil for frying
  • Peel potatoes and shred them in a food processor (grate them if you do not have a food processor)
  • Mix the chopped onion together with the shredded potatoes
  • Using a sieve squeeze as much liquid as you can out of the potato/onion mixture.
  • Add eggs, flour, salt and sumac and mix thoroughly.
  • Add about ¼ cup of peanut oil to a frying pan and heat.
  • When oil is sizzling, form a small ball out of the mixture, place in the pan and flatten with a spatula.
  • After a few minutes, flip latkes to brown on both sides. Remove from pan and let drain on a paper towel.

For the Garlic Sumac Sour Cream:

  • 3/4 cup sour cream
  • 1  large garlic clove (I used a roasted garlic clove I had lying around)
  • 1 teaspoon ground sumac
  • Mince the garlic clove
  • Mix all ingredients together.
  • Let stand about 10 minutes.


  1. I've never even tried sumac. I actually had no idea it was even edible! The latkes look wonderful and I could never refuse sour cream!

  2. I never had a latkes. I think I would really enjoy them. Yours look pretty tempting!

  3. I just realized you are back in NYC. My husband and I might be coming some time next year. Our friend has offered his apartment when he is at his other residences. If so, I would love to meet you.

  4. Haha not wrong at all! Christmas markets may be called Christmas markets but at heart, they're really non-denominational :P

    These latkes are such a pretty color and sound delicious!

    Safe travels and happy holidays my love!


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