Take a trip to India with Tikka Masala spiced latkes. These wonderfully aromatic and spiced latkes are paired with a mint yogurt dip for a twist on a classic.
Let’s get right down to business, Thanksgiving is over and I’m all about Chanukah in this house.
Some people get excited and count down the days to Christmas. For me, bring on the latkes.
Chanukah has and always will be my favorite holiday – I don’t know if it’s food, the fact that I was born in the middle of it or the presents. Nah, the presents stopped a long time ago. The love is related to the food.
Don’t get me wrong, I love most holidays that center around good food, Thanksgiving certainly ranks up there but you don’t get latkes on other holidays. Let’s talk latkes – they are simply put a fried potato pancake but when made correctly it’s the perfect combination of crispy exterior and creamy interior that’s a welcoming blank canvas for a variety of flavors.
I’m so thrilled to be teaming up with the Idaho Potato Commission this season to bring you a series of fun and exciting recipes to bring to your holiday table. You don’t have to celebrate Chanukah to sit down to these Indian inspired latkes or even the chocolate dipped latkes coming at you later this month.
Why do we eat so much fried food during Chanukah? Traditionally fried food is eaten to commemorate the menorah oil that lasted 8 days during the Maccabean revolt.
It’s hard to argue with tradition right?
Tradition in my house also includes 5lb bags of Idaho Russet Burbank Potatoes. I can’t remember a time where bags of Idaho Potatoes weren’t sitting in our garage ready to be peeled and shredded into latkes. That tradition has moved on to my house and the houses of my brother’s as well. Why do we use russet potatoes for latkes? Besides the taste, it all has to do with the high starch content in these potatoes. You don’t necessarily need flour to bind them but once again tradition in my family recipe tends to hold out and I always toss a little bit into the mix. If you want to keep things gluten-free then by all means leave the flour out. All that starch will give you that perfectly crisp texture you want achieve while frying, no one wants a soggy latke!
Now let’s talk about this Tikka Masala Latkes! As I said they are a blank canvas for flavor and while tikka masala is really a dish not a spice mix, why not change things up a bit? I’ve taken the flavors of the dish and made my own spice mix with it. Loaded with fragrant Indian spices, such as coriander, cumin, garam masala, ginger and garlic these latkes pack a big punch! Pair it with the mint yogurt sauce and you will suddenly feel like you’ve transported to India during your Chanukah celebration!
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- 2lbs Burbank Russet Idaho Potatoes
- 1 large yellow onion
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons tikka masala spice mix (see below)
- 1 teaspoon baking powder
- vegetable oil for frying
- 1 cup Greek yogurt
- 1 tablespoon finely chopped fresh mint
- 1 lemon, juiced
- 1 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoons garlic powder
- 1 tablespoon paprika
- 2 teaspoons garam masala
- 2 teaspoons ground ginger
- 1 teaspoon chili powder
- ½ teaspoon tumeric powder
- In a small bowl combine the spices for the tikka masala mix and set aside.
- Peel the potatoes and grate either by hand on a box grater or using the shredding blade on your food processor.
- Repeat with the onion.
- Place the grated potato and onion in a large bowl fitted with a tea towel instead and squeeze all excess liquid from the shredded potatoes.
- Remove the liquid from the bowl, trying to leave the potato starch at the bottom if possible and add the potatoes.
- Mix in the flour, salt, spice mix and baking powder. Toss to coat evening.
- Heat a cast iron skillet over medium heat with enough oil to cover the bottom, have a sheet tray ready lined with paper towels and heat your oven to 250 ° to keep the completed latkes warm.
- Check to see if the oil is hot enough by placing a small amount of potato in the skillet, if it sizzles immediately you are good to go.
- Scoop about ¼ to ? cup potato mix from the bowl, squeeze to drain any excess moisture that may have accumulated and flatten into a round disc. Gently place in the oil and fry about 3-4 minutes per side or until crispy. Depending on the size of your skillet, fry about 3-4 latkes at a time. You do not want to crowd the skillet while cooking.
- Once finished, transfer to the paper towel lined sheet tray and sprinkle with kosher salt. Keep warm in the heated oven. Repeat with the remaining potatoes.
- Once the latkes have finished cookie prepare the sauce by mixing the yogurt, chopped mint and lemon juice in a small bowl. Season to taste with kosher salt and black pepper.
- Serve the latkes with the sauce on the side. Latkes can be made in advance and either frozen in a single layer or stored in the refrigerator for 2-3 days. Heat in the oven to crisp up before serving.
This looks remarkable, and also resembles maybe prepared in a snap in any way looks really tasty! A whole lot flavor for such a straightforward meal! I am making this for dinner tonight.