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Type of Dish: Non-Vegetarian
Ingredients:
For Sauce:
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- 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.
