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 Eatingwell.com
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.
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.
- Hanukkah Latkes (andreasgardencooking.com)