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?
1. Prepare the applesauce as outlined here. In a medium bowl combine the potatoes, carrots, onion, jalapeño, flour, cumin, salt, turmeric, and eggs. Mix well.
2. 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.
3. 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.
4. 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.