To Try
SAUCE:
1 tb canola oil
2 t grated fresh ginger
1/2 t ground turmeric
1/2 t ground cloves
1 c unsweetened applesauce
LATKES:
2 c shredded peeled russet potatoes
1 sm onion, finely chopped
1-2 green serrano chiles, finely chopped
3 tb finely chopped cilantro leaves & tender stems
1/2 c chickpea flour (see Note) or unbleached all-purpose flour
1 t ground cumin
1 t kosher or sea salt
1/2 t ground turmeric
2 lg eggs, slightly beaten
2 tb canola oil, divided
To prepare sauce:
1. 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.
To prepare latkes:
1. Preheat oven to 200°F. Place a baking sheet in the oven.
2. Thoroughly mix potatoes, onion, chiles to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.
3. 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.
4. Serve the latkes with the seasoned applesauce.
Source: Eating Well - Nov/Dec 2010
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
Note: Chickpea flour, or garbanzo bean flour, is commonly used in Indian and Middle Eastern cooking. It's a gluten-free alternative to wheat flour. Look for it in the gluten-free or bulk-foods section of large supermarkets and natural-foods stores or online at bobsredmill.com.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.