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    Golden Turmeric Latkes With Applesauce

    These crispy-on-the-outside-and-tender-on-the-inside latkes are delicious paired with a subtly spicy clove-scented applesauce.


    • 1 tablespoon canola oil
    • 2 teaspoons fresh ginger, grated
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground cloves
    • 1 cup unsweetened applesauce
    • 2 cups russet potatoes, shredded peeled
    • 1 small onion, finely chopped
    • 1-2 fresh green serrano chiles, stemmed and finely chopped
    • 3 tablespoons fresh cilantro leaves and tender stems, finely chopped
    • 1/2 cup chickpea flour, or unbleached all-purpose flour
    • 1 teaspoon ground cumin
    • 1 teaspoon kosher or sea salt
    • 1/2 teaspoon ground turmeric
    • 2 large eggs, slightly beaten
    • 2 tablespoons canola oil, divided


    Step 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.
    Step 2
    Preheat oven to 200°F. Place a baking sheet in the oven.
    Step 3
    To prepare latkes: Thoroughly mix potatoes, onion, chiles to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.
    Step 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.
    Step 5
    Serve the latkes with the seasoned applesauce.

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