LATKES POTATOES
Ingredients:
- 250g Carisma potatoes, grated
- 50g onion
- 2 whole eggs, lightly beaten
- 35g whole wheat flour
- 1 teaspoon extra virgin olive oil (7g)
- 1/2teaspoon chili powder
- 1/4teaspoon cumin seeds
- 20g coriander leaves
- 1 teaspoon tomato sauce
- 10g tomato
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 250°F.
- Grate the onion in the largest hole of a box grater. Peel potatoes, grate them and transfer them to a large bowl of cold water. Soak the potatoes for 5 minutes and drain them well in a colander.
- Gather the potato and onion in a muslin cloth, kitchen towel, or large triple layer of cheesecloth. Wrap the cloth around the food, and twist it tightly to wring out as much liquid as possible.
- Transfer this potato and onion mixture to a bowl. Stir in eggs, flour, chili, cumin, chopped coriander leaves salt, and pepper. Mix well.
- Heat oil in a wide skillet over medium-high heat. Check the temperature of the oil by adding a small amount of latke mixture to the oil. It will sizzle when the temperature is high enough. Once the oil is ready, fry the latkes in batches. Spoon out the potato mixture per latke into the skillet and spread it out into 3-inch rounds with the help of a spoon. Repeat until the pan is full but not overcrowded. Cook until golden brown, 4-5 minutes per side.
- Drain the latkes on a paper towel for 2 minutes and serve.
- Keep the latkes warm on a wire rack or a parchment paper-lined baking sheet in the preheated oven until you finish frying all batches. They can be kept warm like this for up to 30 minutes.
- Drizzle tomato sauce over and garnish the potatoes tomato
Nutrition Facts:
- Calories: 464 Cal
- Protein: 23.1g
- Carbs: 60.8g
- Fat: 18.2g
