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Turmeric Latkes

Name: Turmeric Latkes
Prep time: 20

(2 votes, average: 4.50 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

A favorite of our founder, Ann Ogden Gaffney, in her words: “I learned to love latkes as a special Hannukah treat. When I first came to live in New York City, as a vegetarian...

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 grapeseed oil
1 cup applesauce or try our recipe for Applesauce
1/2 cup Greek yogurt

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Nutrition Facts

Calories

221 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

2 g

Carbohydrates

30 g

Sugar

8 g

Fiber

4 g

Protein

6 g

Sodium

442 mg

Directions

If making homemade, 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.

Chef Tips

If not serving immediately, keep the cooked latkes warm and crispy in a preheated 200-degree oven. They can also be reheated in an oven at a later date.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.