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Author Notes: I truly crave Indian food, so I thought why not make a potato pancake with all the Indian spices I love. I also wanted a special chutney or sauce to accompany the pancakes so I chose a herbed yogurt that was inspired by a recipe I found in my 'Easy Indian Cookbook'. The yogurt is a wonderful counter to the spice in the pancake. - Table9 - Table9
Food52 Review: Table9 successfully fuses Indian flavors into a traditional latke format quite seamlessly. Fresh flavors burst from the herbs of cilantro and mint coupled with green chili, fresh lemon, and Greek yogurt. Being out of ground ginger, I happened to use twice as much fresh ginger, as well, which also worked well. What I appreciate about this latke recipe is that it is not at all fussy. The latke patties come together very easily, especially with the use of panko. I loved the depth of flavors this recipe delivers. You no doubt could fry these in canola oil if you do not like peanut oil or have allergies... but my allegiance lies with the peanut. I really like the flavor it imparts with this recipe, too. Thank you, Table9. I just love your recipe because it is both creative and refreshing! - Sagegreen
Makes enough for a crowd
Mint and Yogurt Chutney
- 2 Green Chili, seeded and roughly chopped
- Generous Handful of Mint Leaves
- 1 Bunch of Cilantro, roughly chopped
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Kosher Salt
- 1/2 tablespoon Good Olive Oil
- 1/4 cup Plain Yogurt ( I use Greek Yogurt)
- 1 tablespoon Lemon Juice
- 1/2 tablespoon Red Onion, Minced
- Put all ingredients in a blender and mix until a course paste forms.
- Pour chutney into an airtight container and refrigerate until ready to serve. It will hold for up to four days.
Indian Spiced Latke
- 1/2 cup Peanut Oil
- 1 pound Russet Potatoes, peeled and grated
- 2 Large Eggs, lightly beaten
- 3/4 cup Spanish Onion, grated
- 2 1/2 teaspoons Kosher Salt
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Tumeric
- 1/4 teaspoon Chili Powder
- 1 tablespoon Cilantro, finely chopped
- 1/2 cup Original Panko Breadcrumbs (optional, but adds extra crunch)
- Squeeze out all water from grated potatoes. Let the potatoes sit in a colander after squeezing, because more water will come out. Just continue to squeeze. Place in a medium bowl once as dry as you can get them.
- Add eggs, grated onion, salt, ginger, cumin, tumeric, chili powder, cilantro and panko to grated potatoes. Combine well to make sure all the potatoes are covered with the indian spices and cilantro.
- Heat peanut oil in a skillet over medium-high heat. Drop a piece of potato in the oil, when the potato is bubbling the oil is ready.
- Form the potato patties using no more than 1/4 cup of the potato mixture. Add each patty to the hot oil. Do not touch the patty until you see a golden brown crust beginning to form on the bottom of the patty. Once brown, then flip and allow the other side to reach a golden brown. Repeat.
- Serve each patty on a plate with a dollop of mint and yogurt chutney, or serve the chutney in a small bowl next to a large plate of patties.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Potato Pancakes
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