1. Prepare latkes
  2. Prepare two  skillets on high heat, one for latkes and one for onions and chickpeas
  3. While latkes are frying, prepare salad dressing
  4. Prepare salad
Indian potato latkes
These gluten-free Indian inspired latkes are crispy on the outside and soft on the inside. They are so flavorful (yet not overwhelming) that you won’t need any toppings! Tips for successful latkes: Drain as well as you can. Don’t make too many at a time and don’t move them or touch them in between. Use a spatula and a wooden spoon to turn the latkeh to its other side. If your oil gets dirty and bubbly, pour it out and pat the pan dry with a towel and use fresh oil for the next batch.
Servings: people USA imperial/metric conversion:
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  1. Grate the potatoes using a hand grater and transfer to a bowl of cold water. Let sit 2 minutes. Drain water and add the onion to the mixture.
  2. Squeeze out liquid with hands and then transfer to a kitchen towel and twist and drain again, as well as you can.
  3. Add the rest of the ingredients except the olive oil. Mix well.
  4. Prepare a large skillet on high heat. Add ½ cup of olive oil and heat for about 1 minute. Prepare the mixture in the palm of your hands making a small but thick latke. Place very carefully into the oil and fry for 5 minutes per side. Serve hot.
Notes & Tips:

Yields 8 latkes. Can double the recipe if needed! You can find garam masala spice blend in all spice shops, but if you can’t get to one in time, make your own version with a pinch each of these spices: cinnamon, cardamom, black pepper, and nutmeg. You can make them hours in advance and just warm them up right before serving!

Za'atar chickpea salad
Za'atar is a spice blend that is available in most supermarkets. It is unique in flavor, but not overpowering when used in moderation. Sumac is a less popular spice that comes from a flower and can be found in many supermarkets and all spice shops.
Servings: people USA imperial/metric conversion:
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  1. Prepare a skillet on high heat. Add 2 tablespoons of olive oil heat. Add the onions and saute for 4 minutes.
  2. Add the chickpeas, za'atar, sumac and ½ teaspoon of salt and mix well. Cook for 8 minutes. Mix frequently.
  3. Prepare a large bowl with remaining olive oil, salt, yogurt and silan. Whisk well.
  4. Add lettuce and onion chickpea mixture and mix well. Serve right away. This salad can be served hot, room temperature or cold.
Notes & Tips:

Add grilled chicken, steak, or a sunny side up egg to this dish to make it into a full meal!

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

Believe it or not these latkes reheat amazingly OR are amazing room temperature!!! If you have salad leftover, discard the lettuce and save the onions and chickpeas for a fun topping for your latkes!

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