Golden Tumeric Latkes with Applesauce



Randi Karlinsky MS, RDN, LDN, CHC


  • 1 tbsp Vegetable Oil
  • 2 tsps Ginger
  • 1/2 tsp Ground Tumeric
  • 1/2 tsp Ground Cloves
  • 1 cup Unsweetened Applesauce
  • 4 Yellow Potato (shredded, peeled, russet potatoes (about 2 cups))
  • 1 Yellow Onion (finely chopped)
  • 1 green chiles (fresh serrano chiles, stemmed and finely chopped )
  • 3 tbsps Cilantro (finely chopped)
  • 1/2 cup All Purpose Flour
  • 1 tsp Cumin
  • 1 tsp Sea Salt
  • 1/2 tsp Ground Tumeric
  • 2 Eggs
  • 2 tbsps Vegetable Oil (Divided )


  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.


  • Servings: 2 latkes per serving


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