Golden Latkes with Turmeric

Happy Hanukkah!!

Just when you think there can be no other ways to make potato latkes, along comes turmeric. Turmeric is a member of the ginger family with an orange-yellow color when dried and ground. I love turmeric and the color it imparts on food; these latkes are flavorful and beautifully golden.


I adapted this recipe from one I found on Eating Well.  I prefer to remove the excess moisture from my potatoes and onions, so I needed to reduce the amount of chickpea flour used.  They also included a spiced applesauce, which I did not make since I know it would not go over well with my family, so we used plain applesauce.


What a great way to celebrate Hanukkah!


Golden Latkes with Turmeric

Adapted from

2 cups grated russet potatoes

1 small onion, grated or finely chopped

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

1/3 cup chickpea flour or unbleached white flour

1 tsp ground cumin

1 tsp Kosher or sea salt

1/2 tsp turmeric

2 large eggs, slightly beaten (locally raised)

2 tablespoons canola oil, divided


Heat oven to 200F.  Place a baking sheet in the oven.

Place the potatoes and onions into a cheesecloth or clean dish towel and squeeze out the excess moisture.


Add serrano chiles, flour, seasonings and eggs.


Mix well.


Heat 1 Tbsp oil in a large non-stick skillet over medium heat.  Place a heaping Tbsp of the potato mixture in the skillet and flatten with a spatula into a disk about 3” in diameter.  Do not overcrowd them in the pan.


Cook until golden brown and crispy on the bottom, about 3-5 minutes.  Flip and cook until the other side is golden brown and crisp, about another 3-5 minutes.


Briefly drain on paper towels then transfer to the baking sheet in the oven.


Serve with applesauce and enjoy!


Makes approx. 12 latkes, 6 servings.

2 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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