Can you believe it’s almost Chanukah? I can! Chanukah already came early in our house, when, by accident, my son opened an Amazon box containing his present. Oh well!
This year I came up with a new latke recipe that is modern, beautiful and contemporary. This recipe is versatile, delicious and can be served for breakfast, lunch or supper. I happen to love beets, and what is more exciting than a purple latke? Even my three-year-old ventured to try one! The crunchy arugula, pesto drizzle and runny egg elevate this dish to extraordinary. Wow your guests by making this beautiful dish for your next Chanukah party! (P.S. A great nonstick pan works wonders for perfect latkes and sunny side up eggs!)
Purple Latkes Supreme
Prep Time: 10 minutes
Cooking Time: 10 minutes
1 extra large purple sweet potato
1 small onion
2 pkgs cooked beets
3 tablespoons flour
Salt and pepper
1 bunch of checked arugula
2 tsp mayo
2 tsp pesto (store-bought or homemade)
1 tsp silan
2 tsp water
1-2 eggs, cooked sunny side up
In a food processor, shred the purple sweet potato, beets, and onion.
Pour the mixture into a big bowl, and mix in the eggs, salt, pepper, and flour.
Pour some oil in a non-stick skillet. When the oil is hot, drop in large spoonfuls of batter.
Cook until crispy on both sides, then drain on a paper towel.
Mix the pesto dressing ingredients together in a cup. Pour into a squeeze bottle for a nice effect.
Cook some eggs sunny side up style.
Layer the latkes, arugula, eggs, and squeeze pesto drizzle on top. Enjoy!