Name: Crispy Curry Vegetable Latkes You'll Crave Again and Again
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 medium Zucchini (adds moisture and a hint of sweetness); 2 large Carrots (provides vibrant color and crunch); 1 none Onion (elevates flavor depth); 1 cup Manischewitz Matzo Meal (binds the ingredients together); 2 large Eggs (helps hold everything together); 1.5 tablespoons Potato Starch (enhances crispiness); 1.75 teaspoons Curry Powder (brings spice to the latkes); 1.25 teaspoons Salt (enhances flavors); 0.5 teaspoons Allspice (adds aromatic note); 0.5 teaspoons Cumin (adds earthiness); 0.25 teaspoons Cayenne (optional for a kick); 0.25 teaspoons Pepper (rounds out seasoning); Peanut or Grapeseed Oil (for frying); Labaneh, Tzatziki, or Greek Yogurt (for creamy finish)

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There’s something wonderfully nostalgic about the sound of sizzling latkes frying to a perfect crisp. But why stop at tradition when you can reinvent classic flavors? My journey led me to create these scrumptious Curry Vegetable Latkes, a delightful twist on the beloved potato pancakes that combines vibrant veggies with aromatic spices.

When I started experimenting in the kitchen, I realized I could elevate the ordinary with just a sprinkle of curry powder and an infusion of zucchini and carrots. Picture a warm kitchen filled with the enticing aroma of seasoned vegetables frying in hot oil—it’s the perfect antidote to the mundane fast-food routine.

These latkes are not just easy to make, but they also promise a delightful burst of flavors with every bite. Paired with your choice of labaneh or tzatziki, they can charm guests at parties or simply satisfy your midweek cravings. Join me as we bring some excitement back to your dinner table with this recipe that’s as fun to make as it is to eat!

Why are Curry Vegetable Latkes irresistible?

Unique Flavor Fusion: This recipe elevates traditional latkes with a kick of aromatic curry, giving you a flavor experience unlike any other.
Veggie-Packed Goodness: With zucchini and carrots, these latkes offer a vibrant burst of nutrients in each crispy bite.
Quick and Simple: Easy to prepare, perfect for busy weeknights or spontaneous gatherings.
Versatile Dipping: Serve with labaneh or tzatziki for an added layer of creaminess, satisfying every palate.
Crowd-Pleaser: They’re perfect as appetizers or a main dish, bound to impress your friends and family!

Curry Vegetable Latkes Ingredients

For the Latkes
• Zucchini – 3 medium ones add moisture and a hint of sweetness to your latkes.
• Carrots – 2 large carrots provide vibrant color and a nutritious crunch.
• Onion – 1 onion elevates flavor depth, making the latkes savorier.
• Manischewitz Matzo Meal – 1 cup offers a perfect binding agent with a unique texture.
• Eggs – 2 large, beaten eggs help hold everything together for a sturdy latke.
• Potato Starch – 1 1/2 tablespoons enhance crispiness and structure.
• Curry Powder – 1 3/4 teaspoons bring a delightful spice blend into your Curry Vegetable Latkes.
• Salt – 1 1/4 teaspoons (adjust to taste) enhances all the flavors in the mix.
• Allspice – 1/2 teaspoon adds a warm, aromatic note that complements the curry.
• Cumin – 1/2 teaspoon adds a subtle earthiness to the flavor profile.
• Cayenne – 1/4 teaspoon (optional) adds a delightful kick for spice lovers.
• Pepper – 1/4 teaspoon rounds out the seasoning blend, making these latkes irresistible.

For Frying
• Peanut or Grapeseed Oil – Use for frying; both oils have a high smoke point ideal for crispy latkes.

For Topping
• Labaneh, Tzatziki, or Greek Yogurt – Add these for a creamy finish; dairy-free sour cream can also be used for a plant-based option.

How to Make Curry Vegetable Latkes

Prepare Your Space: Place a wire cooling rack near your frying area, with a layer of paper towels beneath it to catch any excess oil that drips off the latkes as they cool.
Grate Zucchini: Wash the zucchini, removing the ends, and grate using either a hand grater or a food processor shredding attachment. Set the grated zucchini aside for later.
Grate Carrots: Wash and peel the carrots, then grate them. Like the zucchini, you can use a hand grater or food processor. Set the grated carrots aside.
Grate Onion: Grate the onion using the same method you used for the zucchini and carrots. Make sure to have a good mix of veggies!
Drain Zucchini and Onion: Place the grated zucchini and onion in the center of a clean tea towel or cheesecloth.
Squeeze Out Liquid: Wrap the shreds in the cloth and squeeze firmly to remove any excess liquid. This step is crucial for achieving crispy latkes.
Combine Zucchini and Onion: Pour the drained zucchini and onion into a large mixing bowl and give them a good stir with a fork.
Drain Carrots: Place the carrot shreds into the cheesecloth again, wrap, and squeeze to extract excess liquid, just like you did with the zucchini.
Mix all Veggies Together: Add the drained carrot shreds into the bowl with the zucchini and onion mixture, ensuring they’re well combined.
Heat the Oil: In a large skillet, heat oil to about 325°F, ensuring there’s about 1/8 inch deep for frying. The oil should be hot enough to sizzle upon adding the latkes.
Mix Ingredients: Stir together the matzo meal, beaten eggs, potato starch, salt, curry powder, allspice, cumin, cayenne, and pepper into the vegetable shreds until everything is well blended.
Shape Latkes: Scoop about ¼ cup of the mixture and shape it into a flat, compact disc to prepare for frying.
Fry the Latkes: Carefully place the disk into the hot oil, listening for that satisfying sizzle. Be cautious to avoid splattering.
Cook Until Crispy: Fry in batches of 4-5 latkes for 2-3 minutes on each side until they are golden brown and crispy.
Drain and Season: Using a metal spatula, carefully remove the latkes and place them on the wire cooling rack. Sprinkle with additional salt to taste while they’re still hot.
Serve Fresh or Reheat: Enjoy your latkes fresh, or if you need to reheat them, place in a 375-degree oven for about 10 minutes for optimal crispiness.

Optional: Serve with your favorite dipping sauce for an extra layer of flavor!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Curry Vegetable Latkes are perfect for meal prep enthusiasts! You can prepare the grated zucchini, carrots, and onion up to 24 hours in advance; simply store them in an airtight container in the refrigerator to maintain their freshness. After draining the excess liquid, combine the vegetables with the matzo meal, eggs, and spices, but wait to fry them until just before serving to retain their crispy texture. When you’re ready to enjoy your latkes, shape them and fry them in hot oil for that delectable golden crust. This way, you can savor homemade goodness even on the busiest weeknights, making your meal planning effortless!

What to Serve with Curry Vegetable Latkes?

Elevate your meal with delightful pairings that enhance the flavors of these scrumptious latkes.

Zesty Tzatziki: A cool, refreshing yogurt dip that perfectly balances the spiced latkes, adding a tangy flavor that awakens your palate. Enjoy this pairing for a refreshing contrast.
Tangy Labaneh: This creamy, strained yogurt creates a fantastic complement, making each bite richer and adding depth to the crispy texture of the latkes.
Crispy Salad: A fresh salad with mixed greens, cucumbers, and a lemon vinaigrette adds crunch and lightness, creating a beautiful harmony of flavors and textures.
Sweet Applesauce: The sweetness of applesauce offers a delightful contrast to the savory latkes. It’s a classic pairing that warms the heart and highlights the dish’s unique spices.
Spicy Mango Chutney: A vibrant chutney adds a sweet and spicy kick, harmonizing with the curry spices and making every bite an adventure in flavor.
Savory Pickles: Dill pickles or pickled onions enhance the meal with a crisp crunch, cutting through the richness of the latkes for a delightful bite.
Savory Rice Pilaf: A fragrant rice pilaf with herbs complements the spices in the latkes while adding a satisfying grain to round out your meal.
Herbal Green Tea: Pair with a soothing cup of green tea for a luscious drink that balances the spices while enhancing the overall dining experience.
Chocolate Mousse: Finish off your meal with a light, airy chocolate mousse to contrast the savory flavors, creating a sweet ending to your culinary adventure.

Curry Vegetable Latkes Variations

Customize these delightful latkes to suit your family’s tastes and dietary needs!

Gluten-Free: Substitute Manischewitz Matzo Meal with finely ground almond flour or a gluten-free bread crumb mix for a similar texture.
Veggie Boost: Add shredded sweet potatoes or beets to the vegetable mixture for extra color and sweetness. It’s a great way to sneak in more nutrients!
Herb Infusion: Incorporate fresh herbs like cilantro or parsley to elevate the flavor profile. They’ll add a refreshing twist to each bite!
Cheesy Goodness: Mix in a cup of shredded cheese for a gooey, savory experience. Cheddar or feta work wonderfully with the curry spices.
Spicy Kick: Increase the cayenne or add chopped jalapeños to bring a fiery element to your latkes. Perfect for those who love heat!
Zesty Touch: Serve with a squeeze of lemon or lime on top to add a bright, tangy contrast that enhances the curry flavors.
Baked Option: For a healthier twist, brush latkes with a little oil and bake at 400°F for about 20 minutes, flipping halfway through until crispy.
Sweet Alternative: Make a batch of sweet potato latkes by replacing zucchini and carrots with sweet potatoes, applying a touch of cinnamon for warmth.

How to Store and Freeze Curry Vegetable Latkes

Fridge: Place leftover Curry Vegetable Latkes in an airtight container, where they can be stored for up to 3 days.

Freezer: To keep latkes fresh for longer, freeze them in a single layer on a baking sheet, then transfer to an airtight container. They can last up to 2 months.

Reheating: For best results, reheat from frozen in a 375-degree oven for about 10-15 minutes until crispy. Enjoy them hot for a delightful treat!

Serving Tips: Pair with your favorite dipping sauces after reheating for an extra touch of flavor.

Tips for the Best Curry Vegetable Latkes

Drain Wet Veggies: Make sure to squeeze out as much liquid as possible from the zucchini, onion, and carrots. Excess moisture can lead to soggy latkes!
Monitor Oil Temperature: Keep an eye on the frying oil temperature. If it’s too hot, the latkes will burn; too cool, and they’ll absorb more oil.
Don’t Crowded the Pan: Fry in small batches, giving each latke enough space to crisp up beautifully. Avoid overcrowding to maintain even cooking!
Season Generously: Taste and adjust salt before frying. Flavor varies and additional seasoning can transform your Curry Vegetable Latkes into a savory delight.
Use Fresh Ingredients: Fresh zucchini, carrots, and spices really enhance the flavor. Always opt for the best quality ingredients you can find!

Curry Vegetable Latkes Recipe FAQs

How do I choose the right zucchini for Curry Vegetable Latkes?
Absolutely! When selecting zucchini, look for ones that are firm with smooth skin and a vibrant color. Avoid any that have dark spots or are soft to the touch, as this can indicate overripeness. For the best flavor and texture, pick medium-sized zucchini, which are usually sweeter and less watery than their larger counterparts.

How should I store leftover Curry Vegetable Latkes?
After enjoying your delicious latkes, store any leftovers in an airtight container in the fridge. They should stay fresh for up to 3 days. If you notice they’ve lost some of their crispiness, simply reheat them in a 375-degree oven for about 10 minutes to bring back that delightful crunch!

Can I freeze Curry Vegetable Latkes?
You certainly can! To freeze your latkes, first allow them to cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or a resealable freezer bag. They can last up to 2 months in the freezer. To reheat, bake from frozen in a 375-degree oven for about 10-15 minutes until crispy and hot through.

What should I do if my latkes are soggy?
If you find that your latkes are soggy, it could be due to excess moisture from the vegetables. To troubleshoot, squeeze out as much liquid as possible before mixing the ingredients. Additionally, check that your frying oil is hot enough (around 325°F) when you add the latkes; if the oil isn’t hot enough, they will absorb more oil and become soggy. Frying in small batches also helps to achieve that perfect crisp!

Are Curry Vegetable Latkes suitable for people with allergies?
It’s very important to consider dietary restrictions! If you’re making these latkes for someone with allergies, you can replace the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). Also, if gluten is a concern, you can substitute the matzo meal with gluten-free breadcrumbs or ground oats. Always double-check all ingredients, especially those for toppings, to ensure there are no allergens.