Golden Tumeric Latkes

It seems that winter is such a great time for cooking potatoes. We will often purchase a large bag of russets because it's usually a better deal. However we're usually end up composting them when they become overrun with eyes. Latkes are a great side to use up leftover potatoes or to cook in general.

As a kid I loved fried food. My mother would often make fired okra, corn fritters or potato fritters (as she called them). Latkes does sound a bit uppity. Today I still love fried food Jessi and I just like to eat a little healthier and in moderation. This latke recipe is a great lower-fat fritter to pair with any main course and the applesauce topping really meshes well with the turmeric flavor. Recipe from Eating Well.


  • 1 tablespoon canola oil
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cloves
  • 1 cup applesauce (original called for unsweetened, but we didn't have any - this worked fine)
  • 2 cups shredded peeled russet potatoes
  • 1 small onion, finely chopped
  • 2 fresh green serrano chiles, stemmed and finely chopped
  • 3 tablespoons finely chopped fresh cilantro leaves and tender stems
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 2 large eggs, slightly beaten
  • 2 tablespoons canola oil, divided


  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 aromatic, 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, chiles to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.
  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. 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.


Chef E said...

What a wonderful dish! Makes so much since, since I use turmeric for a dry curry dish with potatoes and cauliflower! Hey I could add that also...great looking I am hungry!

Anonymous said...

I made latkes two days ago. They just didn't hold together correctly. My recipe only asked for 1 tablespoon of flour, yours for 1/2 a cup. I will try your recipe next time. They still tastes great, just didn't look as pretty as yours. Thanks.

♥peachkins♥ said...

it sounds so flavorful!

grace said...

turmeric is powerful, both in the color it contributes as well as in the flavor it supplies. latkes, fritters, fabulous. :)

Hornsfan said...

this looks terrific, i know you guys have posted cooking light recipes in the past, there is a recent issue (can't remember if it's december or january) that has a host of tasty latkes!

Raw_Girl said...

Wonderfully hearty and tasty dish! Been meaning to cook some pancakes with poptatoes and this one hits just the right spots.

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