Garnish with cilantro and serve with curry yogurt sauce.For the Curry Yogurt Sauce: In a small skillet, over low heat, add olive oil and heat through.
Drain two 400g cans of cannellini beans.Chop a tablespoon of rosemary leaves finely and stir into the softening shallot.
Recipe: These aren’t classic latkes, but they have all the crispness you want in Hanukkah’s traditional fritters
Cook the potatoes several hours before you grate them so they have plenty of time to chill.4large russet potatoes (3 pounds total)
Salt and pepper, to taste
About 1 cup mixed canola and olive oil, or more as needed