Saffron Latkes (Potato Pancakes)
1 tsp Rumi Spice Saffron threads, lightly crushed
- 1 tsp warm water
- 1 lb. russet potatoes, peeled
- ½ medium yellow onion, peeled
- ¼ tsp matzo meal, plus more as needed
- 2 large eggs, beaten
- 1 tsp turmeric powder (optional)
- 2 tsp kosher salt, plus more to taste
- Canola oil, for frying
Greek yogurt or sour cream and Za’atar spice or fresh parsley leaves, for serving (optional)
Lightly crush the saffron threads with your fingers and add to 1 teaspoon of warm (but not boiling) water. Set aside to steep for at least 10 minutes.
- Meanwhile, using a box grater or food processor fitted with the small shred blade, shred the potatoes and onion. (If necessary, cube the potatoes and onion before shredding with your food processor).
- Using a clean kitchen towel, squeeze the potato/onion mixture dry, releasing as much liquid as possible. Place the drained potato mixture into a clean mixing bowl.
Add in the matzo meals, eggs, saffron water, turmeric, and salt. Mix until well combined. Add in additional matzo meal, as needed, if your mixture is too wet.
- Heat a large skillet over medium-high heat and coat with about 1 tablespoon of canola oil.
Once warm, scoop ¼ cup spoonfuls of the potato mixture into the hot oiling, pressing down to form into pancakes, about 1-inch thick.
- Cook the latkes, flipping once, until golden brown on each side, about 3 minutes per side. Transfer to a paper towel-lined plate to drain and season with a pinch of salt.
Repeat with the remaining potato batter, adding additional oil to the pan as necessary.
Transfer the latkes to a serving plate and top with a dollop of Greek yogurt or sour cream and a pinch of Za’atar spice and/or fresh parsley. Enjoy warm.