- Special Pricing
These crispy-on-the-outside-and-tender-on-the-inside latkes are delicious paired with a subtly spicy clove-scented applesauce.
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
- For Sauce:
- 1 tablespoon canola oil
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
- 1 cup unsweetened applesauce
- For Latkes:
- 2 cups shredded peeled russet potatoes
- 1 small onion, finely chopped
- 1-2 fresh green serrano chilies, 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
To prepare sauce: Heat 1 tablespoon oil in a small skillet over medium-high heat. Add the ginger and cook, stirring, until light brown and aromatic, 30-60 seconds. Stir in the turmeric and cloves. Cook until the spices are fragrant, 30-60 seconds more. Scrape the spices into the applesauce in a small bowl and stir well to combine.
Preheat the oven to 200 degrees F. Place a baking sheet in the oven.
To prepare latkes: Thoroughly mix the potatoes, onion, chilies 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. Cook until golden brown and crispy on the bottom, 3-5 minutes. Flip and continue cooking until the other side is golden brown and crispy, 3-5 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.
Serve the latkes with the seasoned applesauce.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
187 calories; 9g total fat; 1g total saturated fat; 71mg cholesterol; 221mg sodium; 22g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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