Maybe a few more steps than usual, but the kick of nutrition and flavor may be worth your effort!

Happy Holidays!

Ingredients

Three medium zucchini
Two large carrots
One onion
1 cup Manischewitz Matzo Meal
Two 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)
Recipe 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

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 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 Mixture

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, two 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.

Recommendations

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 before serving.

Serve them on their own or with labneh cheese, tzatziki, Greek yogurt or dairy-free sour cream to top.

 

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

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