Sacred Spuds

On the fifth day of Hanukkah, my true love fried for me a somewhat nutritious latke...

Let's face it, fried potatoes are not exactly healthy.  Or are they?  Potatoes, especially the skins, provide some vitamin A and calcium, but a whole lot of vitamin C, iron, and fiber.  There's also potassium, thiamin, riboflavin, niacin, B6, folate, pantothenic acid, choline, and betaine.  Some have called it the perfect food.  My recipe also includes carrots, onions, and buttermilk, providing more potassium and vitamin A as well as calcium from the milk.  You do need some fat to be able to absorb certain nutrients.  So while you shouldn't eat all your foods fried, it's the holidays.

Boxty is an Irish potato pancake gaining popularity in restaurants.  There are dozens of recipes for both boxty and latkes.  The commonality are the grated potatoes, which will fry much crisper by draining the starchy liquid.  I also grate them into cold water with lemon juice before draining to prevent discoloration.  Who wants a gray potato?

This diverse South American tuber certainly gets around!  Latkes symbolize the oil that lasted eight days when there was only enough for one day after the Macabees reclaimed and dedicated the temple.  In other countries they fry fish or chicken, but in Russia and the Ukraine the potato was more readily available.  Boxty (and its buttermilk) is sometimes served as part of St. Brigid's Day, February 1st or 2nd.  She is the patron saint (and pagan goddess) of the hearth, milk, butter, dairy animals, tools, and poetry.  So no matter your reasons, may they all be delicious!

Vegetarian/Vegan Option

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Boxty Latkes

Taste of Ireland Meets Jewish Russia

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Prep: 25 minutes  Cook: 30 minutes  Makes 28 four inch pancakes 

2 pounds organic Yukon Gold potatoes

1 medium organic onion, diced

1 organic carrot, grated

1 tsp. fresh ground coriander

1/2 tsp. each salt and white pepper

1 cup buttermilk (soy milk for vegan)

1 cup unbleached flour

lemon juice

1 tbs. butter or olive oil

oil for cooking

Did you know potatoes are full of vitamins, particularly the skins?  Cut up 3-4 scrubbed potatoes, leaving skins on.  Boil until tender, 10-15 minutes.  Meanwhile, saute onions and carrots in butter or olive oil until golden and set aside.  Grate 2-3 scrubbed potatoes into bowl with cold water and a splash of lemon juice to prevent discoloration, also leaving skins on.  Drain in colander, pressing down with masher and squeezing water out with hands just before adding to batter.  Mash drained boiled potatoes with buttermilk, vegetables,  and seasonings.  Stir in grated potato.  Add flour a little at a time, until absorbed.  Batter should be thick.  Heat 1/4” of oil in large skillet over medium heat.  Drop batter by spoonful, cooking 4 inch pancakes 2-3 minutes per side.  Drain on towels.  (Pancakes can be kept warm on a cookie tray in a 250ºF oven.)  Serve with butter, breakfast meats, sour cream, and/or apple sauce.