Indian-style latkes
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Who doesn't love latkes? I mean fried, crispy, shredded potatoes. Yes, please. Latkes are a delicious dish that I learned to love after moving to the US. As I learned to cook, I would often try to make this dish and try different recipes. Last year, I felt that I had finally perfected the recipe that I liked best. Everyone in the family enjoyed them too. I decided then, that next time around, I would want to add my Indo-Fijian flavors into latkes. It is not that big of a stretch as there are many fried potato dishes in our cuisine. Well, many fried dishes period. Well, maybe I just like fried food. Ahem. After marriage, I discovered that my husband also loved latkes and it was an important dish for his heritage too. He often makes his latke recipe for our Sunday brunches. Anyways, at long last, I was able to try this twist on latkes last week and the results are super tasty! These latkes are crispy, savory, tender, spicy, and so flavorful. In addition, they are vegan and gluten-free as I replaced the egg and/or flour component with chickpea flour.
The recipe is very easy and follows the traditional steps to make latkes. First prep the potatoes. After they are grated, soak them in cold water for a bit. Then drain and squeeze out excess water. Then the rest of the ingredients are mixed in. Form them into little patties and fry gently in hot oil on each side until golden brown. Drain and serve!
That's all it takes to make these delicious latkes. Check out the full recipe with measurements below. I hope you try them soon!
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RECIPE:
Serves 4
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
-3 medium potatoes grated
-1 tbsp crushed garlic
-1 tbsp crushed ginger
-1 tsp crushed Thai chilies (optional)
-1/2 tsp of turmeric
-1/2 garam masala
-salt to taste
-1 tsp baking powder
-3 tbsp chickpea flour
-handful of chopped cilantro (optional)
-oil for frying
Method
Wash, peel and grate potatoes. Place in cold water for 20 minutes. Drain potatoes and squeeze out excess water.
Add rest of the ingredients and mix well.
Test the stickiness of the mix by making a small patty. If needed add a sprinkle or two of chickpea flour for good binding.
Heat oil on medium heat.
Scoop up about two tablespoons of the mix and shape into a ball gently squeezing. Press the ball into a patty the size of your palm. Try to keep the patty even thickness and size.
Carefully drop each patty into the hot oil. Fry on the first side until edges start to brown. Flip carefully and brown the other side. They should be fried until golden brown. Fry in batches until mix is completed.
Drain on paper towels and serve as is or with a delicious chutney!
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