OK BEFORE YOU STIGMATIZE LATKES…YOU CAN'T KNOCK IT UNTIL YOU TRY IT! YOU DONT NEED TO BE JEWISH AND CELEBRATE HANUKKAH TO MAKE THIS DELICIOUS RECIPE! (Although my family LOVES these traditional treats for the holidays they could be made all year round as a nutritious snack or side..SHALOM!)




Golden Turmeric Latkes with Applesauce
*Turmeric has incredible medicinal value>>It is amazing how many benefits it can give to you and your body*

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 (*We modified ours with sweet potatoes and they came out AMAZING!!!)
1 small onion, finely chopped
1-2 fresh green serrano chiles, stemmed and finely chopped (optional)
3 tablespoons finely chopped fresh cilantro leaves and tender stems (optional)
1/2 cup chickpea flour  (*Sprouted grain flour was our preference)
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


  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 to keep latkes warm but not over cook while making the rest.
  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. 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 Organic applesauce.


  • TIP: Cover and refrigerate the Apple sauce for up to 3 days.
  • Note: Chickpea flour and Sprouted Grain flour is a gluten-free alternative to wheat flour. Look for it in the health food section or gluten-free are of your local food store.


Per serving: 187 calories; 9 g fat (1 g sat, 5 g mono); 71 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 221 mg sodium; 327 mg potassium.