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no matter what the road block in life, a great recipe can get you back to the bright side

Wednesday, 27 July 2011

Golden Turmeric Latkes

So I have never had latke's before, and have always been intrigued by them. I basically just always looked at them like posh flavourful hash browns and that's pretty much what they are! nom nom nom!!!
I'm fairly new to using turmeric in my cooking, if nothing else I love the colour it produces! This is another gem from the Eating Well website that I mentioned last week. So not only was I pleased that this tasted amazingly better then expected, I was also thrilled it was healthy!

1 tablespoon canola oil
2 teaspoons grated fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
1 cup unsweetened applesauce
2 cups shredded peeled potatoes
1 small onion, finely chopped
1-2 fresh green chillis, stemmed and finely chopped
3 tablespoons finely chopped fresh cilantro/coriander leaves and tender stems (was lacking in this ingredient and just used the powdered coriander!)
1/2 cup chickpea flour or unbleached all-purpose flour (much healthier than plain white)
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

Method to the madness:
1. To prepare sauce: Heat 1 tablespoon oil in a small skillet over medium-high heat. Add ginger and cook, stirring, until light brown and smelling absolutely delicious, 30 seconds to 1 minute. Stir in turmeric and cloves. Cook until the spices are fragrant, 30 seconds to 1 minute more. Scrape the spices into the applesauce in a small bowl and stir well to combine.
2. Preheat oven to 200°F. Place a baking sheet in the oven.

3. To prepare latkes: Thoroughly mix potatoes, onion, chillis to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.
Grating potatoes, not as fun as you would think!!

4. 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 to 5 minutes.

extreme latke close-up!!
Flip and continue cooking until the other side is golden brown and crispy, 3 to 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.

5. Serve the latkes with the seasoned applesauce.
The finished product, probably should have served it with a side salad!!



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