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.
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- 2 potatoes Russet
- 1/2 onion finely chopped
- 2 eggs beaten
- 1 teaspoon salt pink Himalayan
- 1/2 teaspoon curry powder
- 1/2 teaspoon garam masala spice blend
- 2 tablespoons cilantro chopped
- 1/2 cup extra virgin olive oil
- 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.
- Squeeze out liquid with hands and then transfer to a kitchen towel and twist and drain again, as well as you can.
- Add the rest of the ingredients except the olive oil. Mix well.
- 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!
Can I get this garam masala spice in Israel?
YES! In every spice shop – just ask for Garam Masala and they will know!