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Curry Latkes made from vegetables- no potato shreds. Crispy and tasty, a healthier latke.
Home || Recipes || Appetizers || Curry Vegetable Latkes

by 63 Comments

Curry Vegetable Latkes

Tori Avey and Manischewitz pair up to bring you Curry Latkes made from vegetables- no potato shreds. Crispy and tasty, a healthier latke.
4.88 from 8 votes
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Curry Latkes made from vegetables- no potato shreds. Crispy and tasty, a healthier latke.

I was thrilled when Manischewitz asked me to develop a recipe for Thanksgivukah. This once-in-a-lifetime convergence of Thanksgiving and Hanukkah is most definitely cause for celebration! Two fun holidays, fabulous family celebrations, and lots of glorious food. What could be better? In honor of the glory that is Thanksgivukah, I whipped up these Curry Vegetable Latkes, a Hanukkah food tradition with a delicious twist. Instead of potatoes, I subbed healthier zucchini and carrot shreds. I also added curry, allspice, cumin and cayenne to take the flavor to another level. The spices warm things up a bit, giving these latkes a terrific flavor. I used Manischewitz matzo meal and potato starch to bind them, which means you could make these latkes for Passover as well. Or just eat them year round, as I am tempted to do!

Meanwhile, check out these fabulous Thanksgivukah links from Manischewitz:

Hilarious Thanksgiving-Hanukkah Rap Battle

Manischewitz Facebook Page

Enjoy these Curry Vegetable Latkes, a fun and somewhat healthier twist on a Hanukkah classic. I like serving them with a dollop of labaneh or tzatziki, but they’re also great as-is without topping.

This post was sponsored by Manischewitz. Thank you for supporting my sponsors, they help me to share more free recipes and food history with you!

Recommended Products:

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Wire Cooling Rack

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Curry Latkes made from vegetables- no potato shreds. Crispy and tasty, a healthier latke.

Curry Latkes made from vegetables- no potato shreds. Crispy and tasty, a healthier latke.

Curry Vegetable Latkes

Tori Avey and Manischewitz pair up to bring you Curry Latkes made from vegetables- no potato shreds. Crispy and tasty, a healthier latke.
PRINT RECIPE
COURSE: Side Dish
Kosher Key: Parve
Servings: 18 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 3 medium zucchini
  • 2 large carrots
  • 1 onion
  • 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)

NOTES

You will also need: hand grater or food processor with shredding disc attachment with fine holes, clean tea towel or layers of cheesecloth, skillet or electric skillet for frying, mixing bowls, metal spatula, wire cooling rack
Serve them on their own or with labaneh cheese, tzatiki, Greek yogurt or dairy-free sour cream to top.

Instructions

  • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
    Wash and remove ends from the zucchini, then grate using a hand grater or food processor shredding attachment with fine holes (small shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion. Remove and set aside.
    Shredded zucchini in a food processor.
  • Wash and peel carrots, then grate using a hand grater or food processor shredding attachment with fine holes (small shreds). Remove and set aside.
    Shredded carrots in a food processor.
  • Grate the onion using the same grater or attachment you used for the zucchini and carrots (fine holes for small shreds).
    Grated onion in a food processor.
  • Place zucchini shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
    Shredded vegetables in cheesecloth for draining.
  • Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
    Pour zucchini and onion into a large clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the zucchini shreds.
    Wrapping shredded vegetables in cheesecloth for straining.
  • Place carrot shreds in the center of a clean tea towel or multiple layers of cheesecloth.
    Shredded carrots in cheesecloth for straining.
  • Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
    Pour the carrot shreds into the bowl with the zucchini shreds.
    Squeezing water out of shredded carrots in cheesecloth.
  • Heat oil in a large skillet. Add enough to a reach a depth of 1/8 inch. Heat slowly over medium to about 325 degrees F. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt, curry, allspice, cumin, cayenne and pepper into the zucchini, carrot and onion shreds. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the zucchini shreds.
    Scoop up ¼ cup of the vegetable latke mixture and shape into a flat, compacted disc.
    Shredded vegetables in a large mixing bowl.
  • Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
    The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
    Forming latke mixture into flat circles.
  • Continue shaping the latkes in this way. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy. Note: If your latkes aren’t holding together, stir more matzo meal into the mixture, 2 teaspoons at a time, until the batter “holds”. You can also add another egg to the mixture if needed.
    Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain. Sprinkle with more salt to taste, if desired.
    Latkes frying in a skillet.
  • I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After allowing the latkes to drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them in a cool corner of the kitchen until ready to reheat. Place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through, just prior to serving.
    Curry Latkes made from vegetables- no potato shreds. Crispy and tasty, a healthier latke.

Nutrition

Nutrition Facts
Curry Vegetable Latkes
Amount Per Serving
Calories 54
% Daily Value*
Cholesterol 20mg7%
Sodium 177mg8%
Potassium 147mg4%
Carbohydrates 10g3%
Sugar 1g1%
Protein 2g4%
Vitamin A 1240IU25%
Vitamin C 6.8mg8%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

tried this recipe?
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Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
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Comments

  5. Avatar photoKathryn Witte Thoma says

    And here I thought you’d have something for Halloween, since it’s… HALLOWEEN. You could have been doing Thanksgiving all week.

    Reply

  6. Avatar photoChristina says

    Tori, I LOVE this recipe!! Sounds fabulous and I so want to make these soon! I’m off to check out that contest now! Thanks! CC

    Reply

  7. Avatar photoDenise E. Rose says

    tzatziki sounds wonderful; had to look up labeneh; homemade yogurt cheese; what herbs/seasoning do you use in yours??? a sweet chili might be interesting.

    Reply

    • Avatar photoTori Avey says

      Denise E. Rose I usually just use straight salted labaneh without spice, but you could definitely add some sort of sweet pepper relish to it… that would go really well with the curry flavor here.

  17. Avatar photoKathy Jackson Firestone says

    We had sweet potato latkes last year and they were so good that it seems only fitting that we have them again this year!

    Reply

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