In my house, we can’t go through Hanukkah without eating latkes at least once, so I decided to pour my holiday spirit into creating a new Hanukkah recipe. I’ve been on an Indian cooking kick lately, and I realized that Indian flavors would meld well with traditional potato pancakes. If you make the batter ahead of time, refrigerate it until you are ready to cook them, and drain the excess liquid from the bowl before frying them. In the video below I’ll show you how to make potato pancakes, in this case, Indian Potato, Ginger and Carrot Latkes. You can serve them with a side of chickpeas and mint.
Try an Indian twist on a beloved Hanukkah potato pancakes (latkes) recipe. Serve these crispy potato pancakes with mango chutney for a delicious vegetarian or vegan meal or side dish.
Watch the YouTube video (and subscribe to the channel for more recipes like this one from Aviva Goldfarb)
How to Make Potato Pancakes: Indian Potato, Ginger and Carrot Latkes
1 lb. russet (baking) potato(es), (about 2 potatoes)
1/2 yellow onion
1 Tbsp. fresh ginger, minced
1/2 – 1 jalapeno or other hot chili pepper, seeded and diced (optional)
1 egg, beaten
1/4 cup whole wheat flour, or all-purpose flour (use wheat/gluten-free flour if needed)
1 Tbsp. curry powder
1/2 – 3/4 tsp. salt, to taste
1/2 cup canola or olive oil
1/2 cup mango chutney, for serving (or go with traditional sour cream and applesauce)
Using a hand grater or the grating insert in a food processor, grate the potatoes and carrots and finely dice or grate the onion. Drain the vegetables, if necessary, then wrap them in a clean dish towel for a minute or two to get the excess water out.
Transfer the grated vegetables to a large bowl. Stir in the ginger, jalapeno, and the beaten egg. Thoroughly mix in the flour, curry powder and salt.
In a large heavy skillet, such as a cast iron skillet, heat the oil (use enough oil to cover the bottom of the skillet with about 1/4 – 1/2-inch of oil) over medium-high heat. When the oil is hot (test it with a piece of potato and see if it sizzles), scoop in spoonfuls of the pancake mixture and flatten them with a spatula.
Cook the pancakes for 2 – 3 minutes per side until they are golden brown. If they start to get too browned on the outside before the middle is cooked, reduce the heat.
Using a slotted spatula and letting the excess oil drip off, transfer the cooked pancakes to a plate lined with a paper towel.
Serve the latkes immediately hot topped with the chutney or with sour cream and applesauce or refrigerate for up to 3 days or freeze for up to 3 months and reheat in a toaster oven.
Do Ahead or Delegate: Grate the potatoes, carrot sand onion (I don’t think submerging the onions in water is advisable here because they’re grated and it looks like the cooked latkes are brown anyway, so it’s not really a problem if the potatoes brown), seed and dice the jalapeño if using, beat and refrigerate the egg, combine the flour, curry powder and salt, fully prepare and refrigerate the batter, or fully prepare and refrigerate or freeze the latkes.
Scramble Flavor Booster: Use the optional jalapeño, add a pinch of cayenne pepper to the batter.
Tip: If you own a food processor, it’s worth bringing it out to make these. It will make quick work of grating the potatoes, carrots and onion. And while you have it out, why not go ahead and double the recipe? These little gems are addictive and any leftovers freeze nicely. No worries if you don’t have a food processor— these latkes are worth the few extra minutes!
Nutritional Information Per Serving (% based upon daily values)
Calories 282, Total Fat: 16g, 23.5%; Saturated Fat: 2g, 7%; Cholesterol: 47mg, 15.5%; Sodium: 343mg, 14.5%; Total Carbohydrate: 32g, 10.5%; Dietary Fiber: 6g, 21.5%; Sugar: 4g; Protein: 6g
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