Shah Ratanshi Khimji & Co.

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Golden Turmeric Latkes with Apple sauce

Type of Dish: Non-Vegetarian


For Sauce:
  • 1 tablespoon cooking oil
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon ground Rajbhog Turmeric Powder
  • 1/2 teaspoon ground cloves
  • 1 cup unsweetened apple sauce

For Latkes:

  • 2 cups shredded peeled russet potatoes
  • 1 small onion, finely chopped
  • 1-2 fresh green serrano chillies, 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

Method of Preparation:

  • 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(Rajbhog) 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 Rajbhog 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.

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