Appetizers, Dips and Snacks: Appetizers and Tapas: Curried Idaho Potato Latkes

A spicy version of the classic, these latkes will perk up your party!

Author: Recipe and photo courtesy of Idaho Potato CommissionŠ - www.idahopotato.com
Date: December 05, 2012

Suggestions: * Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for re-hydrating the potatoes, then drain them and proceed with the recipe, beginning by adding the mashed peas, etc.

Serves: 16 person(s)
Yield: 16 x pancakes

Preparation Time: 35 mins
Cooking Time: 30 mins

Ingredients:

    1 cup frozen peas, thawed
    1 1/2 lb Idaho Potatoes, peeled *
    2 Tbsp cornmeal
    2 Tbsp flour
    1 1/4 tsp curry powder, divided
    1 tsp salt, divided
    1/2 tsp turmeric
    1/2 tsp pepper
    1 egg, lightly beaten
    1/2 cup plain yogurt
    2 Tbsp mango chutney
    1 tsp lemon juice
    1/4 cup vegetable oil

Directions:

    LATKES: In a large bowl, using a potato masher or the back of a wooden spoon, mash the thawed peas. Grate the potatoes into the bowl with the peas. Add cornmeal, flour, 1 teaspoon of the curry powder, 3/4 teaspoon of the salt, the turmeric, and the pepper. Stir to combine; add egg and mix until well combined.

    In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.

    Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.

    Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.

    CHUTNEY-YOGURT SAUCE: In a medium mixing bowl, stir together the remaining 1/4 teaspoon of curry powder, the remaining 1/4 teaspoon of salt, the yogurt, chutney, and lemon juice. Refrigerate until serving time. Serve pancakes with a dollop of the chutney-yogurt sauce.

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Nutritional Information
(Per Serving)

Calories:96 cals
Kilojoules:402 kJ
Fat:4.0 g
Carbohydrates:13.0 g
Protein:2.0 g
Cholesterol:14.0 mg
Sodium:160 mg
Saturated Fat:0.5 g
Fiber:1.2 g
Calcium:16.0 mg
Total Sugars:2.4 g

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