TUMERIC LATKES WITH CINNAMON APPLESAUCE
Turmeric and cumin are wonderful Indian spices that aid digestion, rev up the metabolism and help break down body fat. Couple that with the addition of cinnamon to the applesauce which helps regulate blood sugar and reduce cholesterol, and you have an delicious potato latke brimming with super nutrition.
Preparation time: 25 minutes | Cook time: 35 minutes | Serves: 15 latkes
- 2 lbs. Yukon gold potatoes, grated small. Squeeze out extra liquid (see instructions below)
- 3 medium carrots, grated small
- 1 small onion, finely chopped
- 1 large clove of garlic, grated or finely chopped
- ¼ cup matzo meal, potato starch or all purpose flour
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground turmeric (or up to 1 teaspoon to taste)
- 2 large eggs, slightly beaten
- ¾ cup Canola or grapeseed oil (for frying)
- Preheat the oven to 350F. Line a baking sheet with parchment paper
- Place grated potatoes (peels and all) in a colander with a bowl or plate underneath. Sprinkle 1 tsp of salt on potatoes and mix well. Let stand for 10 minutes (the potatoes will release some liquid).
- Using a cheesecloth or a clean kitchen towel, wring out excess moisture from the grated potatoes (make sure to squeeze out as much liquid as possible)
- Add remaining ingredients (except the oil) to potatoes and mix to combine.
- Use a ¼ measuring cup to measure out latkes batter and use your hands to form into patties.
- Heat about 1/4 cup of oil in a non-stick skillet and drop about five latkes at a time. Cook at medium heat, 3-4 minutes per side or until golden brown.
- Place cooked latkes on a plate lined with paper towels to absorb excess oil. Repeat the process two more times, using 1/4 cup of oil each time.
- Place latkes on the lined baking sheet and bake for 15-20 minutes or until crispy
CINNAMON APPLE SAUCE
- 2 pounds apples, peeled, quartered and cored (I prefer tart apples like Granny Smith)
- ½ teaspoon ground cinnamon
- 1 tablespoon water
- 1-2 tablespoons organic brown sugar or honey
- Cut apple quarters into small pieces. Put into a saucepan just large enough to hold them. Add cloves, water and sugar.
- Place pan over medium-high heat. When the apples start to steam, cover tightly and turn the heat down to low. Cook at a low simmer, stirring and turning the apples from time to time, until they are very soft.
- Mash lightly.
- Remove from the heat, let cool and transfer the applesauce to a container. Keep refrigerated for up to a week.
Jeannie Solomon is an accomplished and well-respected certified nutrition and wellness coach at the PJCC who focuses on holistic nutrition and whole-body wellness, providing the guidance needed to pursue a healthy, nutritious lifestyle.