Spicy Latkes

I love the recipes in the Washington Post. This recipe for latkes gives you a whole new appreciation of fried potatoes. Thanks to Shulie Madnick for this wonderful treat.

Serves 2

1 large potato or two small potatoes
1 medium onion
1 dried Thai chili pepper, chopped
1 T finely sliced red bell pepper
1/2 c chickpea flour
1/4 c + 2 T water
1 large egg
1/4 t cumin seeds
1/4 t red pepper flakes
3/4 t kosher salt
1/4 t turmeric
1/4 c packed cilantro leaves
1/4 c cooking oil

Line a strainer or colander with paper towels. Get out a wire rack and two baking sheets. Place the wire rack over one baking sheet, and line the other baking sheet with paper towels.

Peel and grate the potatoes, and let the potatoes drain in the paper-towel lined strainer. Peel the onion, and cut it in half from top to bottom. Place the cut side of the onion on the cutting board, and slice each onion half (top to bottom) into very thin slices.

Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, add the flour, water, and egg to a large mixing bowl, and whisk together. Grind together the cumin seeds and red pepper flakes, and add to the batter, along with the salt and turmeric.

Fold the paper towels over the grated potatoes, and squeeze as much liquid as you can out of the potatoes. Add the potatoes, onions, peppers, and cilantro leaves to the batter, and mix until the vegetables are coated with the batter.

Add the cooking oil to the skillet. Use a 1/2 c measure to scoop the potato mixture, form it into a patty. Fry the patties four at a time for about three minutes on each side. Remove the fried latkes to the wire rack to drain, then transfer them to the lined baking sheet. Keep the latkes in a warm oven until you are ready to serve them.

Add another tablespoon or so of oil to the skillet, and fry the remaining latkes.

These are delicious latkes with a little kick. They go well with the traditional sour cream and applesauce, or eat them with cucumber raita and lime pickle.