Curry Vegetable Latkes
Crispy on the outside and tender on the inside, these Curry Vegetable Latkes are a delightful twist on the traditional potato latke. Infused with the warm flavors of curry and a medley of fresh vegetables, they are not only delicious but also colorful and nutritious. Perfect for breakfast, lunch, or a light dinner, these latkes are sure to impress your family and friends. Whether served with a dollop of creamy labaneh or a refreshing tzatziki, they bring a unique flair to any meal.
Why This Curry Vegetable Latkes Stands Out
Curry Vegetable Latkes stand out for several reasons. Firstly, they combine the beloved comfort of latkes with the exotic and robust flavors of curry. This fusion not only excites the palate but also introduces a vibrant array of vegetables, making the dish both satisfying and healthy. Moreover, the use of matzo meal and potato starch provides the perfect binding and texture, ensuring that each bite is crispy and flavorful. These latkes are incredibly versatile, fitting seamlessly into various dietary preferences and occasions. Whether you’re hosting a festive gathering or simply looking for a fun weeknight dinner, these latkes will undoubtedly become a favorite.
Ingredients at a Glance
- 3 medium zucchini, grated
- 2 large carrots, grated
- 1 onion, finely chopped
- 1 cup Manischewitz matzo meal
- 2 large eggs, beaten
- 1 1/2 tablespoons Manischewitz potato starch
- 1 3/4 teaspoons curry powder
- 1 1/4 teaspoons salt (or more to taste)
- 1/2 teaspoon allspice
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne (optional – adds spice)
- 1/4 teaspoon pepper
- Peanut or grapeseed oil for frying
- Labaneh, tzatziki, Greek yogurt, or dairy-free sour cream for topping (optional)
Equipment Breakdown
- Box grater or food processor – for grating the vegetables quickly.
- Large mixing bowl – to combine all ingredients evenly.
- Frying pan – for frying the latkes to golden perfection.
- Slotted spatula – to flip and remove the latkes from the oil.
- Paper towels – for draining excess oil after frying.
Directions: Curry Vegetable Latkes
Step 1: Prepare the Vegetables
Begin by washing and grating the zucchini and carrots. Using a box grater or food processor, grate the zucchini and carrots into fine shreds. Place them in a large mixing bowl.
Step 2: Squeeze Out Excess Moisture
Zucchini can hold a lot of moisture, which can make your latkes soggy. To prevent this, place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving that perfect crispy texture.
Step 3: Mix in the Onion and Dry Ingredients
Add the finely chopped onion to the bowl with the grated vegetables. Then, sprinkle in the matzo meal, potato starch, curry powder, salt, allspice, cumin, cayenne (if using), and pepper. Stir until all the ingredients are evenly combined.
Step 4: Add the Eggs
In a separate bowl, beat the eggs until well mixed. Add the beaten eggs to the vegetable mixture and stir until everything is well incorporated.
Step 5: Heat the Oil
In a large frying pan, heat about 1/4 inch of peanut or grapeseed oil over medium heat. To check if the oil is ready, drop a small amount of the latke mixture into the pan; if it sizzles, you’re good to go!
Step 6: Form and Fry the Latkes
Using your hands, form small patties (about 2-3 inches in diameter) from the mixture. Carefully place them in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
Step 7: Drain and Serve
Once cooked, use a slotted spatula to transfer the latkes to a plate lined with paper towels to drain excess oil. Serve warm with your choice of labaneh, tzatziki, Greek yogurt, or dairy-free sour cream on top.
Healthier Substitutions
- Use quinoa flour instead of matzo meal for a gluten-free option.
- Replace peanut oil with olive oil for a healthier fat choice.
- Incorporate additional vegetables like bell peppers or spinach for added nutrition.
- Try using egg whites instead of whole eggs to reduce cholesterol.
Frequent Missteps to Avoid
- Not squeezing out enough liquid from the zucchini can lead to soggy latkes.
- Overcrowding the pan while frying can lower the oil temperature, resulting in greasy latkes.
- Failing to let the oil heat sufficiently before adding the latkes can prevent them from crisping up.
- Not seasoning the mixture adequately; taste and adjust the salt and spices before frying.
Leftovers & Meal Prep
These Curry Vegetable Latkes make for excellent leftovers! Store any uneaten latkes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. You can also freeze the latkes for up to a month. Simply layer them between sheets of parchment paper in a freezer-safe container and thaw before reheating.
Reader Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to experiment with any vegetables you love. Grated sweet potatoes, beets, or even finely chopped kale can be great additions.
How do I make these latkes spicier?
If you want to kick up the heat, you can increase the amount of cayenne or add finely chopped jalapeños to the mixture. Adjust according to your taste preferences!
Can I bake these instead of frying?
Yes, you can bake them! Preheat your oven to 425°F (220°C), place the formed latkes on a baking sheet lined with parchment paper, and lightly brush or spray them with oil. Bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
What can I serve with these latkes?
These latkes are fantastic served with a variety of toppings. Consider pairing them with labaneh, tzatziki, or a simple Greek yogurt. A fresh salad or some roasted vegetables alongside makes for a complete meal!
Explore More
Ready to Cook?
With all the flavors and textures packed into these Curry Vegetable Latkes, you’ll be delighted at how easy it is to impress your loved ones with a dish that’s both traditional and innovative. Gather your ingredients, follow the steps, and soon enough, you’ll have a platter of golden, crispy latkes that everyone will rave about. Enjoy the process, and don’t forget to savor each bite of these delicious Curry Vegetable Latkes!
Curry Vegetable Latkes
Ingredients
Equipment
Method
- Begin by washing and grating the zucchini and carrots. Using a box grater or food processor, grate the zucchini and carrots into fine shreds. Place them in a large mixing bowl.
- Zucchini can hold a lot of moisture, which can make your latkes soggy. To prevent this, place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving that perfect crispy texture.
- Add the finely chopped onion to the bowl with the grated vegetables. Then, sprinkle in the matzo meal, potato starch, curry powder, salt, allspice, cumin, cayenne (if using), and pepper. Stir until all the ingredients are evenly combined.
- In a separate bowl, beat the eggs until well mixed. Add the beaten eggs to the vegetable mixture and stir until everything is well incorporated.
- In a large frying pan, heat about 1/4 inch of peanut or grapeseed oil over medium heat. To check if the oil is ready, drop a small amount of the latke mixture into the pan; if it sizzles, you’re good to go!
- Using your hands, form small patties (about 2-3 inches in diameter) from the mixture. Carefully place them in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Once cooked, use a slotted spatula to transfer the latkes to a plate lined with paper towels to drain excess oil. Serve warm with your choice of labaneh, tzatziki, Greek yogurt, or dairy-free sour cream on top.
Notes
- For a gluten-free option, use quinoa flour instead of matzo meal.
- Replace peanut oil with olive oil for a healthier fat choice.
- Incorporate additional vegetables like bell peppers or spinach for added nutrition.
