Here’s a tasty, seasonal recipe with an additional “kick” of turmeric spice!


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

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


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.

Preheat oven to 200°F. Place a baking sheet in the oven.

To prepare latkes: Thoroughly mix potatoes, onion, chilies to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.

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.
Serve the latkes with the seasoned applesauce.

Tips & Notes
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.

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.

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