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!
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.