Winter Recipes

We really like using Indian style spices in the winter time, they are very warming and comforting. Plus they make any dish feel very filling with out needing to be super rich and heavy.

Indian Style Potato and Celeriac Latkes

2 celery root peeled with a knife

1 1/2 lb russet (baking) potatoes

1/2 Cup Celery tops minced

2 tablespoons fresh lemon juice

2-3 red onions, peeled quartered

1/4 cup all-purpose flour

2 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

1/2 teaspoon Mustard seed

2 tsp Turmeric Powder

2 tsp Cumin Powder

2 tsp Chili Powder

About 1 1/2 cups vegetable oil

Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Coarsely grate celery root into a bowl using a box grater.

Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.

Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, celery tops and remaining spices until combined well.

Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. If latkes brown too quickly, lower heat to moderate. Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.