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Golden Turmeric Latkes with Applesauce

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Burris, Ken

45 mins total
45 mins prep

187 calories/serving

Recipe Filed Under
Egg, Vegetable, Indian, Jewish, Low Fat, Vegetarian, Diabetic, Gluten Free, High Fiber, Healthy, Side Dish, Dinner, Fall, Spring, Winter, Hanukkah, Entertaining

Provided By: EatingWell

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These crispy-on-the-outside-and-tender-on-the-inside latkes are delicious paired with a subtly spicy clove-scented applesauce.

Ingredients

Serves:

Sauce

1 tablespoon canola oil

2 teaspoons grated fresh ginger

1/2 teaspoon ground turmeric

1/2 teaspoon ground cloves

1 cup unsweetened applesauce

Latkes

2 cups shredded peeled russet potatoes

1 small onion, finely chopped

1-2 fresh green serrano chiles, stemmed and finely chopped

3 tablespoons finely chopped fresh cilantro leaves and tender stems

1/2 cup chickpea flour (see Note) or unbleached all-purpose flour

1 teaspoon ground cumin

1 teaspoon kosher or sea salt

1/2 teaspoon ground turmeric

2 large eggs, slightly beaten

2 tablespoons canola oil, divided

Directions

1. To prepare sauce: Heat 1 tablespoon oil in a small skillet over medium-high heat. Add ginger and cook, stirring, until light brown and aromatic, 30 seconds to 1 minute. Stir in turmeric and cloves. Cook until the spices are fragrant, 30 seconds to 1 minute more. Scrape the spices into the applesauce in a small bowl and stir well to combine.

2. Preheat oven to 200°F. Place a baking sheet in the oven.

3. To prepare latkes: Thoroughly mix potatoes, onion, chiles to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.

4. Heat 1 tablespoon oil in a large nonstick skillet or griddle over medium heat. Place a heaping tablespoon of the potato mixture in the skillet and flatten with a spatula into a disk roughly 3 inches in diameter. Form as many latkes as you can in the pan without overcrowding. Cook until golden brown and crispy on the bottom, 3 to 5 minutes. Flip and continue cooking until the other side is golden brown and crispy, 3 to 5 minutes. Briefly drain on a paper towel-lined plate, then transfer to the oven to keep warm. Repeat with the remaining oil and potato mixture.

5. Serve the latkes with the seasoned applesauce.

Note: Chickpea flour, or garbanzo bean flour, is commonly used in Indian and Middle Eastern cooking. It’s a gluten-free alternative to wheat flour. Look for it in the gluten-free or bulk-foods section of large supermarkets and natural-foods stores or online at bobsredmill.com.

To Make Ahead: Cover and refrigerate the sauce (Step 1) for up to 3 days.