Healthy recipe: Golden turmeric latkes with applesauce

Rendement: 6 servings, 2 latkes each

Portions : 6

Temps de préparation: 45 minutes

Temps total: 45 minutes

Pour prendre de l'avance : Cover and refrigerate the sauce (Step 1) for up to 3 days.

Description de la recette :

These crispy-on-the-outside-and-tender-on-the-inside latkes are delicious paired with a subtly spicy clove-scented applesauce.

Ingrédients de la recette :

Sauce

1. 1 tablespoon canola oil
2. 2 teaspoons grated fresh ginger
3. 1/2 teaspoon ground turmeric
4. 1/2 teaspoon ground cloves
5. 1 cup unsweetened applesauce

Latkes

1. 2 cups shredded peeled russet potatoes
2. 1 small onion, finely chopped
3. 1-2 fresh green serrano chiles, stemmed and finely chopped
4. 3 tablespoons finely chopped fresh cilantro leaves and tender stems
5. 1/2 cup chickpea flour (see Note) or unbleached all-purpose flour
6. 1 teaspoon ground cumin
7. 1 teaspoon kosher or sea salt
8. 1/2 teaspoon ground turmeric
9. 2 large eggs, slightly beaten
10. 2 tablespoons canola oil, divided

Étapes de la recette :

1. To prepare sauce: Heat 1 tablespoon oil in a small skillet over medium-high heat. Add ginger and cook, stirring, until light brown and aromatic, 30 seconds to 1 minute. Stir in turmeric and cloves. Cook until the spices are fragrant, 30 seconds to 1 minute more. Scrape the spices into the applesauce in a small bowl and stir well to combine.
2. Preheat oven to 200°F. Place a baking sheet in the oven.
3. To prepare latkes: Thoroughly mix potatoes, onion, chiles to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.
4. Heat 1 tablespoon oil in a large nonstick skillet or griddle over medium heat. Place a heaping tablespoon of the potato mixture in the skillet and flatten with a spatula into a disk roughly 3 inches in diameter. Form as many latkes as you can in the pan without overcrowding. Cook until golden brown and crispy on the bottom, 3 to 5 minutes. Flip and continue cooking until the other side is golden brown and crispy, 3 to 5 minutes. Briefly drain on a paper towel-lined plate, then transfer to the oven to keep warm. Repeat with the remaining oil and potato mixture.
5. Serve the latkes with the seasoned applesauce.

Conseils et notes sur les recettes :

1. Note: Chickpea flour, or garbanzo bean flour, is commonly used in Indian and Middle Eastern cooking. It’s a gluten-free alternative to wheat flour. Look for it in the gluten-free or bulk-foods section of large supermarkets and natural-foods stores or online at bobsredmill.com.

Nutrition de la recette :

Par portion: 187 calories; 9 g fat (1 g sat, 5 g mono); 71 mg cholesterol; 22 g carbohydrate; 0 g added sugars; 5 g protein; 3 g fiber; 221 mg sodium; 327 mg potassium

1 1/2 Carbohydrate Servings

Des échanges: 1 starch, 1/2 fruit, 1 1/2 fat