Curry Vegetable Latkes

Whenever I think of comfort food, the first thing that comes to mind is the hearty and delicious Curry Vegetable Latkes. These golden, crispy delights always take me back to my childhood when my family would gather for cozy dinners. I can still hear the sizzle of the latkes frying in the kitchen, filling the air with an irresistible aroma. The combination of fresh vegetables and fragrant spices transforms a simple meal into an extraordinary experience. I love how versatile these latkes can be; they can be served as a snack, a side dish, or even a main course, especially when paired with a dollop of labaneh or tzatziki. Whether it’s a family gathering or just a cozy dinner at home, Curry Vegetable Latkes are always a hit. Trust me, once you try them, you’ll want to make them over and over again!

What’s In This Curry Vegetable Latkes

When it comes to creating the perfect Curry Vegetable Latkes, the ingredient selection is key. Each component plays a vital role in achieving that delightful blend of flavors and textures. The fresh zucchini and carrots provide moisture and sweetness, while the curry powder adds a fragrant, spicy kick. Together, these ingredients create a symphony of taste that’s hard to resist.

• 3 medium zucchini: These are essential for the latkes, providing a moist base and a subtle flavor that complements the spices.
• 2 large carrots: Their natural sweetness balances the savory elements, adding depth to the overall flavor.
• 1 onion: Adds a slight sharpness that enhances the taste of the vegetables.
• 1 cup Manischewitz matzo meal: This is crucial for binding the ingredients together and creating a crispy texture.
• 2 large eggs, beaten: The eggs help hold everything together and give the latkes a rich flavor.
• 1 1/2 tablespoons Manischewitz potato starch: This adds extra crispiness to the latkes while keeping them light.
• 1 3/4 teaspoons curry powder: This is the star of the dish, giving the latkes their distinctive flavor and aroma.
• 1 1/4 teaspoons salt (or more to taste): Enhances all the flavors in the latkes.
• 1/2 teaspoon allspice: Adds warmth and complexity to the dish.
• 1/2 teaspoon cumin: This spice complements the curry, adding an earthy note.
• 1/4 teaspoon cayenne (optional – adds spice): For those who like a little heat, this optional ingredient gives an extra kick.
• 1/4 teaspoon pepper: A touch of black pepper enhances the overall flavor.
• Peanut or grapeseed oil for frying: This oil is perfect for frying the latkes and achieving that desired crispiness.
• Labaneh, tzatziki, Greek yogurt or dairy-free sour cream for topping (optional): These toppings add creaminess and freshness that pairs beautifully with the latkes.

How to Cook Curry Vegetable Latkes

Cooking Curry Vegetable Latkes is a fun and rewarding experience. The steps are straightforward, and the results are absolutely delightful. Let’s dive into the process of turning fresh veggies into crispy golden bites!

1. Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying. Additionally, place a layer of paper towels below the cooling rack to catch any excess oil that drips off the latkes. This will keep your kitchen tidy.
2. Start by washing and removing the ends from the zucchini. Then grate it using a hand grater or food processor with fine holes. If you have a food processor, I highly recommend using it to save time and avoid tears from the onion!
3. After grating the zucchini, set it aside. Next, wash and peel the carrots, and follow the same grating method to ensure small shreds.
4. Once you have your carrots grated, set them aside as well. Now, it’s time to grate the onion using the same grater or food processor attachment.
5. Take the grated zucchini and onion and place them in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the cloth around the shreds and twist it to secure the bundle tightly.
6. Squeeze firmly to remove excess liquid from the shreds. Pour the drained zucchini and onion into a large, clean, dry bowl. Stir the mixture with a fork to ensure the grated onion is evenly distributed.
7. Now, take the shredded carrots and add them to the bowl with the zucchini mixture. This creates a colorful and flavorful base for your latkes.
8. In a large skillet, heat enough oil to reach a depth of 1/8 inch over medium heat until it reaches about 325 degrees F. While the oil is heating, use a fork to stir together the matzo meal, beaten eggs, potato starch, salt, curry powder, allspice, cumin, cayenne, and pepper into the vegetable mixture. Be sure the eggs and seasonings are fully incorporated.
9. Once the oil is ready, scoop up ¼ cup of the vegetable mixture and shape it into a flat, compact disc. Carefully place the disk into the hot oil. Remember, these latkes are delicate, and getting them into the oil in one piece is essential for them to hold together.
10. Fry the latkes in batches of 4-5 at a time, making sure not to crowd the pan. Fry for about 2-3 minutes per side, or until they are golden brown and crispy. If your latkes aren’t holding together, you can add more matzo meal (about 2 teaspoons at a time) to help the mixture bind.
11. Once golden, use a metal spatula to remove the latkes from the pan and place them on the wire cooling rack to drain. Sprinkle with more salt to taste, if desired.
12. For the best flavor, serve the latkes fresh within 10 minutes of frying. If needed, you can fry them up to 4 hours ahead of serving. After draining, place them on an ungreased cookie sheet and keep them in a cool corner of the kitchen until you’re ready to reheat. To reheat, simply place them in a 375-degree oven for about 10 minutes (7 minutes if using a convection oven) until heated through just before serving.

Tips and Variations

When it comes to perfecting your Curry Vegetable Latkes, there are plenty of tips and variations to explore. Here’s what I’ve discovered over the years that can enhance your cooking experience:

• Storage: To store leftovers, place them in an airtight container in the fridge. They’ll last for about 3 to 4 days.
• Reheating: For the best results, reheat latkes in a hot oven or air fryer to restore their crispiness.
• Freezing: You can freeze latkes before frying. Just place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. Fry directly from frozen.
• Serving Suggestions: Pair them with a side of tzatziki or Greek yogurt for a refreshing contrast to the warm latkes.
• Herb Infusion: Consider adding fresh herbs like parsley or cilantro into the mixture for an added layer of flavor.
• Spice Variations: Feel free to experiment with other spices such as turmeric or paprika to discover your favorite flavor combinations.
• Vegetable Mix: Add in other vegetables, such as grated sweet potatoes or beets, to create a colorful and tasty variation.

Perfect Matches for Curry Vegetable Latkes

• Fresh Salad: Pair your latkes with a crisp green salad for a refreshing contrast. It balances the rich flavors beautifully.
• Family Dinners: Curry Vegetable Latkes are perfect for cozy family dinners, especially when served alongside a hearty soup.
• Picnic Treat: These latkes can be enjoyed at picnics. They travel well and are tasty cold or at room temperature.
• Casual Gatherings: They make excellent appetizers at casual gatherings or barbecues, served with various dips.
• Seasonal Flavors: In the fall, try pairing them with roasted vegetables for a comforting meal.
• Storing Tips: If storing, make sure they cool completely before sealing to prevent moisture buildup.
• Festive Occasions: These latkes can be a delightful addition to any festive meal, bringing a unique twist to traditional celebrations.

FAQ

Conclusion

Curry Vegetable Latkes are an exciting twist on a classic dish that brings together fresh vegetables and aromatic spices. Their delightful texture and rich flavors make them a must-try for anyone looking to elevate their meal. I encourage you to give this recipe a shot and experience the joy of cooking something truly special. These latkes are not just food; they’re a celebration of flavor and creativity in the kitchen!

Curry Vegetable Latkes

The ultimate comfort food, Curry Vegetable Latkes are crispy on the outside and tender on the inside. With a delightful blend of spices and fresh vegetables, these easy weeknight latkes are perfect for any occasion. Try them tonight for a taste that will leave you craving more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Side Dishes

Cuisine American

Servings 18 servings

Calories 180 kcal

Equipment

• Wooden Spoon
• Peeler
• Grater
• Mixing Bowl
• Frying Pan
• Skillet
• Food Processor
• Oven

Ingredients

  

• 3 medium zucchini
• 2 large carrots
• 1 onion
• 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
• Labaneh, tzatziki, Greek yogurt or dairy-free sour cream for topping (optional)

Instructions

 

• Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying. Additionally, place a layer of paper towels below the cooling rack to catch any excess oil that drips off the latkes. This will keep your kitchen tidy.
• Start by washing and removing the ends from the zucchini. Then grate it using a hand grater or food processor with fine holes. If you have a food processor, I highly recommend using it to save time and avoid tears from the onion!
• After grating the zucchini, set it aside. Next, wash and peel the carrots, and follow the same grating method to ensure small shreds.
• Once you have your carrots grated, set them aside as well. Now, it's time to grate the onion using the same grater or food processor attachment.
• Take the grated zucchini and onion and place them in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the cloth around the shreds and twist it to secure the bundle tightly.
• Squeeze firmly to remove excess liquid from the shreds. Pour the drained zucchini and onion into a large, clean, dry bowl. Stir the mixture with a fork to ensure the grated onion is evenly distributed.
• Now, take the shredded carrots and add them to the bowl with the zucchini mixture. This creates a colorful and flavorful base for your latkes.
• In a large skillet, heat enough oil to reach a depth of 1/8 inch over medium heat until it reaches about 325 degrees F. While the oil is heating, use a fork to stir together the matzo meal, beaten eggs, potato starch, salt, curry powder, allspice, cumin, cayenne, and pepper into the vegetable mixture. Be sure the eggs and seasonings are fully incorporated.
• Once the oil is ready, scoop up ¼ cup of the vegetable mixture and shape it into a flat, compact disc. Carefully place the disk into the hot oil. Remember, these latkes are delicate, and getting them into the oil in one piece is essential for them to hold together.
• Fry the latkes in batches of 4-5 at a time, making sure not to crowd the pan. Fry for about 2-3 minutes per side, or until they are golden brown and crispy. If your latkes aren’t holding together, you can add more matzo meal (about 2 teaspoons at a time) to help the mixture bind.
• Once golden, use a metal spatula to remove the latkes from the pan and place them on the wire cooling rack to drain. Sprinkle with more salt to taste, if desired.
• For the best flavor, serve the latkes fresh within 10 minutes of frying. If needed, you can fry them up to 4 hours ahead of serving. After draining, place them on an ungreased cookie sheet and keep them in a cool corner of the kitchen until you’re ready to reheat. To reheat, simply place them in a 375-degree oven for about 10 minutes (7 minutes if using a convection oven) until heated through just before serving.

Notes

• Tip 1: To store leftovers, place them in an airtight container in the fridge. They’ll last for about 3 to 4 days.
• Tip 2: For the best results, reheat latkes in a hot oven or air fryer to restore their crispiness.
• Tip 3: You can freeze latkes before frying. Just place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. Fry directly from frozen.
• Tip 4: Pair them with a side of tzatziki or Greek yogurt for a refreshing contrast to the warm latkes.
• Tip 5: Consider adding fresh herbs like parsley or cilantro into the mixture for an added layer of flavor.

Keyword Curry Vegetable Latkes, Easy latkes, Healthy latkes, Vegetable latkes recipe