Thursday, December 2, 2010
Tonight is the second night of Hanukkah, the eight day long Jewish festival of lights. Traditionally, Jews make potato latkes - basically fried grated potatoes to celebrate Hanukkah. While traditional latkes are fun, I like to make my potato pancakes for the holiday with a bit of a twist. Last year I made these sweet potato chipotle latkes with Swedish lingonberries, which are still my favorite. We made those for Thanksgiving as the sweet potato side dish and they were amazing, as usual. Click here for the recipe.
This year for Hanukkah, however, I decided to do my latkes with an Indian spice variation, inspired by Floyd Cardoz's recipe from Tabla. Sadly, Tabla is closing its doors soon after a great run in New York, but its recipes live on. Anyhow, based on their recipe, I loosely crafted my own using my favorite Indian spices. You can find my inspiration recipe here. My changes - I prefer it with a couple eggs, added the cumin and left out the chat masala.
Both of these recipes are reasonably healthy if you fry them in Canola Oil, as I did - or at least a lot healthier than they would otherwise be! Happy Hanukkah!
Sasha's Indian Inspired Potato Latkes
4 large Idaho potatoes
2 Macintosh Apples
1 tsp ground cumin
1 tsp ground coriander
1/2 cup diced fresh cilantro
2 T grated fresh ginger
1/2 cup blue cheese, crumbled
pepper to taste
1/2 of a diced jalapeno pepper (optional- I left it out this time)
Canola oil for frying
First, grate the potatoes. Then, peel and grate the apples and mix in the grated apple mush with the potatoes. Mix in the grated ginger, cumin, coriander, eggs, and diced cilantro. Stir in the blue cheese crumble, and the diced jalapeno if you choose to add it. Allow the canola oil (about 1/3 of a cup to start) to heat up in the pan and then fry the latkes in the oil on both sides until done, cooked through and browned.
How should you serve these? The best way would probably be with an Indian chutney, maybe slightly on the spicy side. I didn't feel like making chutney tonight, so I used some Fig-Pear jam from Hurd Orchards, with a little bit of sour cream, which was also a delicious combination. Yum! The spices were great with the potatoes and a bit of apple - it really jazzed up a holiday tradition.