Purple Potato Pancakes

I have literally been craving potato latkes for over a year. I think about latkes over the holidays because I used to get together with my friend Sharon and her family for a Hanukkah celebration of latkes, dradles, and lots of laughs. We finally made them last week, bringing back all those good memories. They are a pretty simple meal, especially when you have a food processor to do all of the grating for you. And, they are not too unhealthy when you make it Cooking Light style. We paired the latkes with Greek yogurt and applesauce with a side of sauteed chard for a little green. Leftovers can be reheated in a nonstick skillet over medium heat without any additional oil.

Basic Potato Latkes (Cooking Light, December 2008)

The recipe calls for baking potatoes, but we actually used purple and the baby white potatoes. They worked just fine, so any type of potato on hand will do.

2 lbs. baking potato, peeled
1 small onion (about 6 oz.), peeled
1/4 cup egg substitute [or 1 egg]
2 Tbs. all-purpose flour
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley [which we didn't use]
3 Tbs. canola oil, divided

1. Shred potato and onion using shredding blade of a food processor. Combine shredded potato and onion in a colander over a large bowl; toss well to combine. Let stand 15 minutes, pressing occasionally with back of a spoon until most of liquid drains off. Remove colander from bowl. Carefully pour off potato liquid, reserving thick white layer of potato starch in bottom of bowl.
2. Combine egg substitute and next 3 ingredients in a small bowl, stirring with a whisk. Add egg mixture to potato starch in large bowl, stirring well with a whisk. Add potato mixture and parsley to bowl, tossing well.
3. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 Tbs. oil to pan, swirling to coat. Add potato mixture in 1/4-cupfuls to pan to form 6 latkes; flatten slightly. Cook 4 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure with remaining 1 1/2 Tbs. oil and remaining potato mixture.