Cilantro Turmeric Latkes (Vegan, GF)

IMG_6472I love cilantro and I love turmeric. Cilantro is pretty hard to come by in Italy so when I do find it, I buy bunches and bunches of it and then try to incorporate it into as many recipes as possible. Combining my love of cilantro and turmeric, along with my Eastern European Jewish roots (hello potato love!!!), I came up with these ridiculously good latkes (potato pancakes).

Why latkes? Because they remind me of growing up…they remind me of the potato pankcake making competitions that my two grandmothers would get into each year around the holidays- when the house would smell of fried potatoes and onions and my sister and I would eat so many latkes that our faces would be dripping with oil and our hearts and bellies full.

Why cilantro? Why not!?! (Anyone who knows me, knows that I much prefer receiving a bunch of cilantro over a bunch of long stem roses).

Why turmeric? Turmeric may be the most potent anti-inflammatory on the planet. Beyond that, it has been proven to: increase lifespan, protect liver oxidative stress, kill fungus, induce tumor cell death, kill bladder cancer cells, destroy lung cancer cells and lowers blood cholesterol levels.

So without further ado, here is the recipe. (I know, I know, they are shallow fried…maybe next time I will try out a baked version but this time I wanted to be authentic!!)

Cilantro Turmeric Potato Pancakes


  • 5 large organic potatoes – preferably yellow (Its very important to buy organic potatoes- as they absorb all the yuckiness in the soil that they grow in…more on that later!)
  • 1 cup chopped fresh cilantro
  • 2 garlic cloves (diced or crushed)
  • 1 small yellow onion (chopped)
  • 2 tsp ground turmeric
  • 1/3 cup vegan mayonnaise (I make my own but store bought organic is fine- just make sure there are no refined sugars in it)
  • extra virgin olive oil
  • Himalayan salt and crushed black pepper to taste


  • Preheat the oven to 180C(350F) and line a baking sheet with parchment paper
  • Grate the potatoes, sprinkle with salt and strain them for about 20 minutes
  • Squeeze out the rest of the liquid with a cheesecloth or nut milk bag and place them in a bowl
  • Mix in the rest of the ingredients except for the olive oil and form small patties with your hands
  • Heat about ¼ cup olive oil in a pan and fry on both sides until golden brown (about 4 minutes.
  • Place the patties on a baking sheet and bake for about 20 minutes or until crispy
  • Serve and enjoy!

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