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!
To celebrate Thanksgivukah, Manischewitz is hosting an online recipe contest with a $1,000 prize. I know a lot of you are fabulous home cooks, and I’m certain you have some rocking recipes to share. “Like” the Manischewitz page on Facebook for more details (official rules here). The contest ends November 10th, when voting will start to determine the winner. If you enter, comment me and let me know so I can cheer for you in my kitchen!
Meanwhile, check out these fabulous Thanksgivukah links from Manischewitz:
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.
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Curry Vegetable Latkes
- 3 medium zucchini
- 2 large carrots
- 1 onion
- 1 cup Manischewitz Matzo Meal
- 2 large eggs, beaten
- 1 1/2 tbsp Manischewitz potato starch
- 1 3/4 tsp curry powder
- 1 1/4 tsp salt (or more to taste)
- 1/2 tsp allspice
- 1/2 tsp cumin
- 1/4 tsp cayenne (optional - adds spice)
- 1/4 tsp pepper
- Peanut or grapeseed oil for frying
- Labaneh, tzatziki, Greek yogurt or dairy-free sour cream for topping (optional)
- 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.
- Wash and peel carrots, then grate using a hand grater or food processor shredding attachment with fine holes (small shreds). Remove and set aside.
- Grate the onion using the same grater or attachment you used for the zucchini and carrots (fine holes for small shreds).
- Place zucchini shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- 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.
- Place carrot shreds in the center of a clean tea towel or multiple layers of cheesecloth.
- 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.
- 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.
- 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.
- 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.
- 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.