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Homemade Curry Vegetable Latkes photo

Curry Vegetable Latkes

These Curry Vegetable Latkes are colorful and delicious! Crispy on the outside, tender on the inside, they bring a unique twist to your table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Fusion, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Latkes:
  • 3 medium zucchini grated
  • 2 large carrots grated
  • 1 cup Manischewitz matzo meal
  • 2 large eggs beaten
  • 1.5 tablespoons Manischewitz potato starch
  • 1.75 teaspoons curry powder
  • 1.25 teaspoons salt or more to taste
  • 0.5 teaspoon allspice
  • 0.5 teaspoon cumin
  • 0.25 teaspoon cayenne optional - adds spice
  • 0.25 teaspoon pepper
  • Peanut or grapeseed oil for frying
For Topping:
  • Labaneh, tzatziki, Greek yogurt, or dairy-free sour cream for topping (optional)

Equipment

  • Box grater or food processor
  • Large mixing bowl
  • Frying Pan
  • Slotted spatula
  • Paper towels

Method
 

Directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. 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.