Latkes are a popular menu item during Hanukkah. They are typically made of potatoes, but you can also find vegetable, cheese and legume latkes. Latkes are a mix between Indian pakodas (fritters) and Indian tikis (potato cakes). This was my first attempt at latkes, and I added subtle Indian flavors to mix it up. Serve it with with apple sauce or sour cream as is done traditionally, or try one of our many chutneys - Cranberry, Mint or Mango. - Shalini
Servings: 5 to 6 Latkes
Core Spices and Flavorings -
1 tsp cumin powder
1/4 tsp cayenne
Other Ingredients -
1 1/2 cups peeled and grated sweet potatoes
1/2 cup peeled and grated potatoes
1 small onion, finely chopped
1 tbs cilantro, chopped
1 tsp salt
1/4 tsp pepper
1/3 cup Matzoh meal or flour
1/4 cup oil
Take grated sweet potatoes and potatoes and squeeze until all or most of the juice is gone and the potatoes are relatively dry. This will prevent the latkes from breaking off when cooking.
Mix the sweet potatoes, potatoes, matzoh meal (or flour), egg, cumin, cayenne, cilantro, salt and pepper in a large bowl until it is well combined.
Heat about 2 tbs of oil in a large skillet over medium heat for 2 or 3 minutes.
Take about 1/4 scoop of the potato mix and place it in the skillet and then flatten it with a spatula until it is about 1/2 inch thick. You can make three or more latkes at the same time depending on the size of your skillet.
Cook the latkes for about 3 to 4 minutes on each side until they appear golden brown and cooked.
Repeat the process with the rest of the potato mix, adjusting the cooking heat in case the skillet gets too hot.
Serve the latkes with our delicious Mango Chutney or Cranberry chutney for a further Indian touch.