Tikka Masala Latkes with Mint Yogurt Sauce

Tikka Masala Latkes with Mint Yogurt Sauce

To celebrate Hanukkah, which starts next week, this week’s Sunday Supper spotlights the best Latke recipe we have ever tasted. Developed by Susan Palmer, @littleredkitchen for our friends at the Idaho Potato Commission, @idahopotatoes, this Tikka Masala Latke is enjoyed with a creamy Mint Yogurt Sauce. Happy holidays to all who celebrate.


  • 2 lbs. Idaho® Russet potatoes
  • 1 large yellow onion
  • 1/4 cup of al-purpose flour
  • 2 tsp. kosher salt (FinaPod PRO Plus)
  • 1 1/4 tsp. tikka masala spice mix (see recipe below)
  • 1 tsp. baking power
  • Vegetable oil for frying
  • 1 cup Greek yogurt
  • 1 Tbsp. finely chopped fresh mint
  • 1 lemon, juiced
  • Black peppercorns to taste (FinaPod PRO Plus)

Tikka Masala Spice Mix

  • 1 Tbsp. ground coriander (Pro Plus FinaPod) (FinaPod PRO Plus)
  • 1 Tbsp. ground cumin (Pro Plus FinaPod) (FinaPod PRO Plus)
  • 1 Tbsp. garlic powder
  • 1 Tbsp. paprika
  • 2 tsp. garam masala
  • 2 tsp. ground ginger
  • 1 tsp. chili power
  • 1/2 tsp. turmeric


1. Preheat oven to 250° F.

2. In a small bowl, grind the whole coriander and cumin in the (FinaPod PRO Plus) and add all the other spices. Combine together to create the tikka masala mix and set aside.

3. Peel the potatoes and onion, grate either by hand on a box grater or use the shredding blade on your food processor.

4. Place the grated potato and onion in a large bowl lined with a tea towel and squeeze all excess liquid.

5. Remove the liquid from the bowl, trying to leave the potato starch at the bottom if possible and add the potatoes.

6. Mix in the flour, salt, spice mix and baking powder. Toss to coat everything.

7. Heat a cast iron skillet over medium heat with enough oi to cover the bottom.

8. Check to see if the oil is hot enough by placing a small amount of potato in the skillet; if it sizzles immediately, you are good to go.

9. Scoop about 1/4 to 1/3 cup potato mix from the bowl, squeeze to drain any excess moisture that may have accumulated and flatten into a round disc. Gently place in the oil and fry for about 3-4 minutes per aside or until crispy. Depending on the size of your skillet, fry about 3-4 latkes at a time. You do not want to crowd the skillet while cooking.

10. Once finished, transfer the latkes to a paper towel-lined tray and sprinkle with the kosher salt. Keep warm in the heated oven. Repeat with the remaining potatoes.

11. After the latkes are cooked, prepare the sauce by mixing the yogurt, chopped mint and lemon juice in a small bowl. Season to taste with the kosher salt and black pepper.

12. Serve the latkes with the sauce on the side. Latkes can be made in advance and either frozen in a single layer or stored in the refrigerator for 2-3 days. Heat in the oven to crisp up before serving.

About the Idaho Potato Commission

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.