By Martha Rose Shulman
- Total Time
- 15 minutes
- Rating
- 5(148)
- Notes
- Read community notes
Indian flavors add a new dimension to potato latkes.
I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.
Featured in: Potato and Vegetable Latkes and Pancakes
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Ingredients
Yield:Makes 2 to 2½ dozen, serving 6
- 3cups, tightly packed, mixed grated carrots and parsnips (about 1 pound)
- 3cups grated potatoes (use a starchy potato like Idaho or Yukon gold)
- 1teaspoon baking powder
- Salt and freshly ground pepper to taste
- 2serrano chiles or 1 jalapeño, minced (seeded if desired)
- ½cup chopped cilantro
- 1tablespoon nigella seeds
- ¼cup chopped chives
- ¼cup all-purpose flour or cornstarch
- 2eggs, beaten
- About ¼ cup canola, grape seed or rice bran oil
Ingredient Substitution Guide
Nutritional analysis per serving (27 servings)
60 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 300 degrees. Place a rack over a sheet pan.
Step
2
In a large bowl mix together the carrots and parsnips, potatoes, baking powder, salt and pepper, chiles, cilantro, nigella seeds, chives, and flour or cornstarch. Add the eggs and stir together.
Step
3
Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
Step
4
Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.
Ratings
5
out of 5
148
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Cooking Notes
Bettie
Used equal amounts of potatoes, carrots, and parsnips. Added a large onion. Substituted cumin and coriander for the nigella seeds. Served this with a beef roast and made enough for 8, but 4 people devoured them.
j
3 cups of carrots/parnsips = 450 g3 cups of grated potatoes = 450 g1/2 cup cilantro = 30 grams¼ cup chopped chives = 14 grams1/4 cup of flour = 30 gramsAbout 1/4 cup canola, grape seed or rice bran oil = 60 ml (I used way more to fry the latkes in)I had some trouble getting the latke mixture to stick together enough. I added two more eggs, whisked the whites first and then mixed it all in. Anyone else have better tips?
Jan
Used 4 eggs, cumin and coriander for nigella.
Luanda
Like one of the other cooks, I used human instead of Nigela. I also added in fresh grated turmeric, which lent the latkes a beautiful golden color and imparted them with a delicious subtle spice
tw
Used a little more than 3c potatoes because that’s how much I happened to grate. Cornstarch > flour! Only spiced with nigella, a bit of cayenne, salt and pepper. Used 2 eggs and really squished them down in the pan and they held together great with a nice crunchy, lacy exterior. Delicious!
Etienne
Good but so long to cook in batches and grate everything, took me a good 1h15, so just wasn't worth it for was is essentially a side dish
RL Shapiro
I love this recipe. I used parsnips, carrot and potato, green onion, garlic (3 cloves) and subbed the cumin/coriander for nigella. I also used cilantro (1/2 cup) jalapeno peppers (2 very large ones) and 4 eggs. this was totally delicious and I served it with horseradish sour cream on the side and of course unsweetened chunky applesauce - LOVE!
Alex
Substituted celery seeds for the nigella which turned out well. Only had one serrano pepper and wished I had two. Followed the rest exact and it turned out great. Served with sour cream.
aliza
Delicious! Made recipe exactly as written except I didn’t use the caraway seeds. I did buy julienned carrots and that wasn’t a good call on my part. I’ll buy either shredded next time or shred myself.
Luanda
*cumin! Not human!
Luanda
Like one of the other cooks, I used human instead of Nigela. I also added in fresh grated turmeric, which lent the latkes a beautiful golden color and imparted them with a delicious subtle spice
ZGBNM
The Nigella seeds make this recipe. Unfortunately the 300F oven turned my perfect fritters into hockey pucks.
Jan
Used 4 eggs, cumin and coriander for nigella.
j
3 cups of carrots/parnsips = 450 g3 cups of grated potatoes = 450 g1/2 cup cilantro = 30 grams¼ cup chopped chives = 14 grams1/4 cup of flour = 30 gramsAbout 1/4 cup canola, grape seed or rice bran oil = 60 ml (I used way more to fry the latkes in)I had some trouble getting the latke mixture to stick together enough. I added two more eggs, whisked the whites first and then mixed it all in. Anyone else have better tips?
Bettie
Used equal amounts of potatoes, carrots, and parsnips. Added a large onion. Substituted cumin and coriander for the nigella seeds. Served this with a beef roast and made enough for 8, but 4 people devoured them.
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