Harvest Latkes with an Indian Accent

I first started making these inspired potato pancakes, three years ago. Living inNew York, especially in the shadow of  New York City, I have found it very easy to get caught up in the Jewish festivities.

Latkes, however come to my kitchen courtesy my daughter. She loves to bring and share traditions, both our own and those that she sees around her. In is difficult to resist these crisp, onion garlicky creations. Anymore, than one can resist good pakoras.f

Like with most things, I add an Indian accent to my latkes. Well, turns out this year, it is even trendy to do this, look at this recipe .

As with the applesauce, I have progressively simplified them. This year we were invited by my dear friends Helen and Eric, to join in their celebration. I always marvel how simple and elegant she keeps her meals. Room temperature appetizers, an elegant offering of balanced foods and a luscious fruit salad to balance and end things out. Note to self, “Thou shall be simpler and more organized in your entertaining next year”.

I brought in an offering of these crisp beauties that I call harvest latkes, to my delight they disappeared in less than 20 minutes. The best endorsement for food always lies in the taster’s palate. I had served these with my spiced applesauce, I also often serve them with a pomegranate raita, I shall wait for the prodigal brother and serve them for him with the raita.

Every evening has its highlights, and last evening it was my daughter playing the piano. She walked up spontaneously to the piano and began playing a Scot Joplin piece. This drew another musician to the piano, with the evening ending with a couple of duets between Deepta and Richard and finally all of us singing around the piano.

Harvest Latkes

Prep Time: 40 minutes (includes time to drain the vegetables)

Cook Time: 20 minutes

Serves 6

Ingredients

½ medium sized rutabaga

1 large russet potato

1 teaspoon salt

2 tablespoons minced cilantro

4 pods of garlic, grated

1 onion, grated

1 teaspoon caraway seeds (sold as shah jeera in Indian stores)

3 tablespoons flour

1 tablespoon cornstarch

Lots of freshly ground black pepper

Oil for frying the latkes

Method of Preparation

1. Peel and shred the rutabaga, using a hand grater, this should yield about 2 cups.

2. Peel and shred the potato, should yield about 1 cup.

3. Place the vegetables with the salt on a colander and set aside for at least 30 minutes.

4. Squeeze out the excess water.

5. Place the vegetables in a mixing bowl.

6. Add in the cilantro, garlic, onion, caraway seeds, flour, cornstarch and the black pepper and toss to coat.

7. Heat the oil in a large flat skillet.

8. Shape the vegetables into small 2 inch flat pancakes and gently ease into the oil. Cook them for about 3 minutes on each side, until they are nice and golden.

9. Drain on paper towels and serve hot.

 

Havest Latkes with an Indian Accent
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A crisp and spicy take on traditional potato pancakes with rutabaga
Ingredients
  • medium sized rutabaga
  • 1 large russet potato
  • 1 teaspoon salt
  • 2 tablespoons minced cilantro
  • 4 pods of garlic, grated
  • 1 onion, grated
  • 1 teaspoon caraway seeds (sold as shah jeera in Indian stores)
  • 3 tablespoons flour
  • 1 tablespoon cornstarch
  • Lots of freshly ground black pepper
  • Oil for frying the latkes
Instructions
  1. Peel and shred the rutabaga, using a hand grater, this should yield about 2 cups.
  2. Peel and shred the potato, should yield about 1 cup.
  3. Place the vegetables with the salt on a colander and set aside for at least 30 minutes.
  4. Squeeze out the excess water.
  5. Place the vegetables in a mixing bowl.
  6. Add in the cilantro, garlic, onion, caraway seeds, flour, cornstarch and the black pepper and toss to coat.
  7. Heat the oil in a large flat skillet.
  8. Shape the vegetables into small 2 inch flat pancakes and gently ease into the oil. Cook them for about 3 minutes on each side, until they are nice and golden.
  9. Drain on paper towels and serve hot.

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