Cochin Onion Latkes from Kenny & Ziggy's Deli
These latkes are divine and they originate from the one and only Ziggy Gruber at the famous Kenny & Ziggy’s Deli in Houston. They are perfect for your Hannukah celebration and delicious any time you’re craving some comfort food.
Ingredients
For the Latkes
- 3 white onions
- 1 clove garlic, chopped superfine
- ½ tsp turmeric
- ¼ flat tsp ground ginger
- 1 Tbsp kosher salt
- ½ flat tsp baking powder
- 1 heavy tsp Pataks Tikka Masala paste
- 1 Egg
- 1 Tbsp chopped cilantro
- 1 Tbsp cornstarch
- ¾ cup chickpea flour
- oil for frying
For the Labneh
- 1 cup labneh
- ½ tsp citric acid
- 5 tsp sugar
- ½ clove garlic, minced
- 2 Tbsp chopped fresh mint
Instructions
For the Latkes
- Place the very thinly sliced and chopped onions in a large mixing bowl.
- Add turmeric, pepper, kosher salt, ginger, baking powder, chopped garlic, Tikka Masala paste, and the egg.
- Using your hands, mix everything thoroughly until the onions are evenly coated.
- Add the cilantro, cornstarch, and chickpea flour. Mix again until the batter is thick and well combined.
- Let the mixture rest for 30 minutes. The rest time is important. This helps the onions soften and the batter bind properly.
For the Labneh
- In a medium bowl, add the labneh, citric acid, sugar, garlic, and mint.
- Whisk until smooth and fully combined.
- Refrigerate until ready to serve
Fry the Latkes
- Heat a generous layer of oil in a skillet over high heat.
- Once the oil is hot and shimmering, scoop a large serving-spoon amount of the onion mixture and gently place it into the pan.
- Fry about 3 latkes at a time, cooking until the bottom is golden brown.
- Flip and fry the other side until crisp and golden.
- Transfer the cooked latkes to a paper-towel-lined plate to drain any excess oil.
- Serve three latkes per plate, adding a generous dollop of the chilled labneh mixture on top of each one. Enjoy immediately while crisp and warm.
Tried this recipe?Let us know how it was!
