Samosas are an Indian savory pastry that usually consists of fried dough, potatoes, peas, spices and chilies. There are many varietes, but I wanted to bring the flavor of a samosa into a latke.
Since the majority of a samosa is potato based, and a latke is a fried potato pancake, whart could be bad about that!!?? Indian food is so flavorful, interesting and different and I love to mix cuisines! for example, my Brisket Pad Thai was a big hit! or Plantain Latkes with Garlic Sauce from a few years ago. The mango chutney was just another nod to Indian cuisine and a really wonderful punch of flavor.
They are kid friendly too! My youngest was home with me and loved it, and my older daughter (who was at school at the time) loved it when she got back!
There are many different varieties of latkes, and different binders are sometimes used. I have seen everything from eggs, to flour, matzah meal to baking powder in the mix – but in reality, I like to cook latkes as simply as possible! Think of them like potatoes alone. They have starch and get golden brown if you cook them properly.
I don’t wring these potatoes out either! However, because I find it important to grate the onion and it becomes watery; I do add a little ground flax seed to the mix. This is a popular egg substitute, and in this case it works well to dry out some of that excess moisture also.
About the Oil
I typically have olive oil on hand, and while it is not an ideal for frying – it can be done. Just make sure your oil is hot enough, your latkes are small enough, and they will cook fast enough over medium heat before your oil really begins to degrade. If you’re not comfortable with that, just use an oil with a higher smoke point, like peanut or grapeseed.