Recipe : Golden Turmeric Latkes

INGREDIENTS
  • 2 cups shredded peeled russet potatoesgolden turmeric latkes
  • 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 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

 

PREPARATION
  • Thoroughly mix potatoes, onion, chiles to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.
  • 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.
  • l 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.
  • l Briefly drain on a paper towel-lined plate, then transfer to the oven to keep warm. Repeat with the remaining oil and potato mixture.

 

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