For the past five years, I have lived in the heavily Indian populated city of Surrey, BC. The readily available flavours of my neighbourhood have inevitably seeped into my cooking; and, latkes are no exception. —BC Mama
- Serves 4-6
Russet Potatoes Peeled
Large Sweet Onion
Cloves of Garlic
Freshly Grated Ginger
Salt (or add more or less to taste)
Finely chopped Chili Peppers (with or without the seeds) - Optional
Finely Chopped Coriander - Optional
Oil for Frying (Canola Oil is fine, but I also like Peanut Oil)
In This Recipe
- Finely grate your potatoes and onion. You can use a food processor (especially if you are as klutzy as me and want to protect your knuckles), but the texture does come out nicer if you hand grate. Once the potatoes and onions are grated, drain off excess water. Move your mixture to a large mixing bowl.
- Add the rest of your ingredients and stir. If the mixture seems too watery, you can add some extra Chickpea Flour.
- Pour a generous layer of oil into a large skillet and put onto a medium-high heat. You can test the oil before you begin to cook by dipping in a small amount of the mixture. The oil should sizzle.
- Using a regular soup spoon, portion out the mixture into the oil, with room between each latke so they do not stick together. As your latkes cook, you may need to add more oil, so keep it handy. There should be enough oil so that it covers the sides of your latkes, but does not coat the top.
- Fry your latkes until they begin to get golden brown around the edges, and then flip them. Continue to cook them until they are golden all the way through.
- Once you take the cooked latkes out of the skillet, lay them on a couple of sheets of paper towel to drain the excess oil. They taste best if served immediately!
- Serve warm with raita and/or your favourite chutney!