One of the best things about Hanukkah is that one gets to fry, and eat oily food, with impunity. Every year, I try to come up with an exciting new recipe for latkes, the potato pancakes that are commonly consumed during this holiday.

Feel free to add half a grated zucchini to this recipe if you like. It won’t make a difference to the taste of the latkes, but will certainly help the conscience.

This year’s second latke experiment involves a mix of grated sweet potato and potato, with chopped rosemary and caramelized onions. The refined recipe will be posted here, where you’ll also find a recipe for jam-filled apple cider donuts, a twist on another Hanukkah delicacy.

Recipe after the jump.

• potatoes, 3 large
• shallots, 3 medium
• green chili, one, chopped finely
• ginger, 1 tsp, grated
• cumin seeds, 1 1/2 tsp, toasted
• cilantro, 1 handful, chopped finely
• eggs, 2, beaten
• plain flour, 2 tbsp
• cornmeal, 1 tbsp
• salt, to taste
• pepper, a few grinds of

1. Peel the potatoes, grate them and soak in very cold water
2. Drain and keep aside to dry out
3. Peel the onions and chop or mince in a food processor
4. Saute the onions, garlic, ginger, chili and cumin, till fragrant. Keep aside
5. Combine flour, potato, onion mixture, eggs, salt, pepper and flour
6. Preheat a large pan of canola oil (filling about 1/3 of the pan)
7. Drop the potato mixture by tablespoonfuls into the oil, over medium heat
8. Cook the cakes about 3 minutes a side, or till golden brown
9. Remove with slotted spoon and place on kitchen paper to soak up excess oil
10. Serve immediately with sour cream or apple sauce. Or Thai chilli sauce if you like going against the grain!

Happy Hanukkah!

Related Posts:

• The Weekend: The Holidays Edition
• Latkes with a Twist for Hanukkah
• The Weekend: Jam-Packed with Holiday Fun