I lately learned to love Turmeric Latkes as a special Hannukah treat. When I first came to live in New York City, as a vegetarian fashion designer working in the garment center, I often used to eat lunch at one of the old-style Kosher dairy restaurants that were once common in the area. Of my favorite things to eat, latkes with sour cream and applesauce ruled. How could I resist a combo that was at the same time strange to me yet completely homey? I hope you’ll feel the same way about the healthy turmeric update we’ve made to this delicious holiday favorite. Why not give these turmeric latkes a try?
- Prepare the applesauce as outlined here. In a medium bowl combine the potatoes, carrots, onion, jalapeño, flour, cumin, salt, turmeric, and eggs. Mix well.
- Heat the oil in wide skillet over medium heat. Once the oil is hot, pour a heaping tablespoon of the batter into the skillet. Flatten with the back of the spoon for a 3-inch latke. Cook as many latkes in the pan as you can without over crowding.
- Cook until golden and crispy on the bottom, about 3-5 minutes, then flip and cook for another 3-5 minutes. Transfer to a plate lined with paper towels.
- Serve latkes warm with applesauce and Greek yogurt.
- 1 cup shredded, peeled russet potatoes, water squeezed out
- 1 cup shredded, peeled carrots
- ¼ cup grated onion, water squeezed out
- 1 jalapeño, seeded pith removed and minced
- ½ cup whole wheat pastry flour
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- 2 large eggs, lightly beaten
- 2 tablespoons grape seed oil
- 1 recipe Applesauce
Ann's Tips and Tricks
If not serving the latkes immediately keep the cooked latkes warm and crispy in a preheated 200 degree oven. They can also be reheated in an oven.