Tikka Masala Latkes with Mint Yogurt Sauce

Ingredients:

  • 2 lbs Burbank Russet Idaho Potatoes
  • 1 large yellow onion
  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons tikka masala spice mix (see below)
  • 1 teaspoon baking powder
  • vegetable oil for frying
  • 1 cup Greek yogurt
  • 1 tablespoon finely chopped fresh mint
  • 1 lemon, juiced

 

Tikka Masala Spice Mix

  • 1 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoons garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons garam masala
  • 2 teaspoons ground ginger
  • 1 teaspoon chili powder
  • ½ teaspoon tumeric powder

Directions:

  1. In a small bowl combine the spices for the tikka masala mix and set aside.
  2. Peel the potatoes and grate either by hand on a box grater or using the shredding blade on your food processor.
  3. Repeat with the onion.
  4. Place the grated potato and onion in a large bowl fitted with a tea towel instead and squeeze all excess liquid from the shredded potatoes.
  5. Remove the liquid from the bowl, trying to leave the potato starch at the bottom if possible and add the potatoes.
  6. Mix in the flour, salt, spice mix and baking powder. Toss to coat evening.
  7. Heat a cast iron skillet over medium heat with enough oil to cover the bottom, have a sheet tray ready lined with paper towels and heat your oven to 250 ° to keep the completed latkes warm.
  8. Check to see if the oil is hot enough by placing a small amount of potato in the skillet, if it sizzles immediately you are good to go.
  9. Scoop about ¼ to ⅓ cup potato mix from the bowl, squeeze to drain any excess moisture that may have accumulated and flatten into a round disc. Gently place in the oil and fry about 3-4 minutes per side or until crispy.  Depending on the size of your skillet, fry about 3-4 latkes at a time.  You do not want to crowd the skillet while cooking.
  10. Once finished, transfer to the paper towel lined sheet tray and sprinkle with kosher salt. Keep warm in the heated oven.  Repeat with the remaining potatoes.
  11. Once the latkes have finished cookie prepare the sauce by mixing the yogurt, chopped mint and lemon juice in a small bowl. Season to taste with kosher salt and black pepper.
  12. Serve the latkes with the sauce on the side. Latkes can be made in advance and either frozen in a single layer or stored in the refrigerator for 2-3 days.  Heat in the oven to crisp up before serving.

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