Indian Inspired Latkes

These latkes are crunchy on the outside and soft and tender in the middle! Latkes are usually served with sour cream and applesauce. Instead of applesauce I serve these with an apple butter chutney. It’s a sweet and spicy chutney that is super easy to make. My mom would use apple butter to make chutney growing up since tamarind paste was hard to find back then.

PRO TIP: To make sure your latkes turn out super crunchy, be sure to squeeze out as much liquid as you possibly can! Also once you mix the spices, egg, and flour in, you have to make the latkes right away! If you leave the batter out for too long it’ll start seeping and it will be super wet and hard to form into a ball.

Another quick tip is to make sure your oil is at 325°F. If it’s too hot the outside will burn and in the inside will be raw. Also, these latkes are ideal right out of the skillet. But if you want to make these ahead of time, just place the latke balls onto a foil-lined baking sheet that is sprayed with oil and flattens. Freeze until firm. Once frozen you can peel them off the baking sheet and place them into a freezer bag until you’re ready to cook them. You will have to cook the latkes 2 minutes longer on each side if you freeze them!

These Indian inspired latkes are filled with spices with a touch of ginger. Their spiciness goes so good with the slightly sweet apple butter chutney! If you’re looking to have a more global Hanukkah table this year, give these a try!

Print

Indian Inspired Latkes

---

• Author: Milk and Cardamom
• Total Time: 20 minutes
• Yield: 8 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This latke recipe has a with an Indian twist! Crunchy on the outside and soft in the middle – the perfect latkes to celebrate Hanukkah with!

---

Ingredients

Units USM Scale 1x2x3x

INDIAN LATKES

• 2 (1.5 lbs) Russet potatoes, peels and grated
• 1 small onion, grated
• 1 tbsp ginger, grated
• 1 green chili (Serrano), grated
• 2 tbsp bread crumbs
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red chili powder (or to taste)
• 1 egg*
• 1/4 cup chickpea flour (besan)**

APPLE BUTTER CHUTNEY

• 1 cup apple butter
• 1 tbsp lime juice, or to taste
• 1 tsp red chili powder, or to taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp chaat masala, or to taste
• pinch of black salt (optional)
• salt to taste

Cook Mode Prevent your screen from going dark

---

Instructions

Indian Latkes

1. Line a bowl with a tea towel. Add grated potato and onion to the tea towel. Pick up the corners and twist the tea towel. Squeeze out as much liquid as you can from the potatoes and onions. Dump the potatoes and onions into a large bowl.
2. Add ginger, green chili, bread crumbs,  spices, egg, and chickpea flour. Use your hands to mix until well incorporated. 
3. Heat about 1/4 inch of oil in a skillet to 325°F. Take a lemon-sized amount of the potato mixture and roll it into a ball.
4. Place the ball into the hot oil and press down with a spatula until it is 1/2 inch thick. Place more latkes into the pan if you have room in your skillet. Cook for 3 minutes or until golden brown. Carefully flip the latkes and cook for an additional 3 minutes or until golden brown. Place the cooked latke on a paper towel to get rid of excess oil. 
5. Garnish your latkes with cilantro and serve with sour cream and apple butter chutney!

Apple Butter Chutney

1. Add all the ingredients into a small bowl and mix well. Taste and add additional seasoning to your taste.

Notes

• You can replace the egg with 2 tbsp of milk
• If you don’t have chickpea flour, you can use all-purpose flour
• Recipe adapted from Bon Appetit

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: Jewish, Indian

Recipe Card powered by