If you’re looking for a vibrant twist on a classic dish, these Curry Vegetable Latkes are sure to impress. Combining the delightful crunch of traditional latkes with the warm, aromatic spices of curry, this recipe is both comforting and exotic. Perfect for brunch, dinner, or even as a snack, these latkes are a fantastic way to incorporate more vegetables into your diet while still satisfying your cravings.

What Sets This Recipe Apart

What makes these Curry Vegetable Latkes stand out is the unique blend of spices that elevates the flavors beyond the usual potato and onion combination. The addition of zucchini and carrots not only contributes to a delightful texture but also adds a touch of sweetness that balances beautifully with the savory curry powder and spices. Plus, these latkes are incredibly versatile; you can serve them with a variety of dips, from creamy labaneh to zesty tzatziki, making them perfect for any occasion.

What You’ll Gather

3 medium zucchini – For moisture and a mild flavor.
2 large carrots – Adds sweetness and color.
1 onion – Essential for that classic latke flavor.
1 cup Manischewitz matzo meal – The base for binding the ingredients.
2 large eggs, beaten – Helps hold everything together.
1 1/2 tablespoons Manischewitz potato starch – For extra crispiness.
1 3/4 teaspoons curry powder – Provides the signature flavor.
1 1/4 teaspoons salt (or more to taste) – Enhances all flavors.
1/2 teaspoon allspice – Adds warmth and depth.
1/2 teaspoon cumin – Brings an earthy note.
1/4 teaspoon cayenne (optional) – For a spicy kick.
1/4 teaspoon pepper – For added seasoning.
Peanut or grapeseed oil for frying – For a crispy exterior.
Labaneh, tzatziki, Greek yogurt, or dairy-free sour cream for topping (optional) – To complement the flavors.

Tools & Equipment Needed

Box grater or food processor – For shredding the vegetables.
Large mixing bowl – To combine all the ingredients.
Skillet or frying pan – For frying the latkes to golden perfection.
Spatula – To flip the latkes easily.
Paper towels – For draining excess oil.

Stepwise Method: Curry Vegetable Latkes

Step 1: Prepare the Vegetables

Begin by washing and trimming the zucchini and carrots. Using a box grater or food processor, shred the zucchini and carrots. Place the shredded vegetables in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving crispy latkes.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the shredded zucchini, carrots, and finely chopped onion. Add in the matzo meal, beaten eggs, potato starch, curry powder, salt, allspice, cumin, cayenne (if using), and pepper. Stir until everything is well combined and coated.

Step 3: Heat the Oil

In a skillet or frying pan, pour in enough peanut or grapeseed oil to cover the bottom. Heat the oil over medium heat until it shimmers. You want it hot enough to fry the latkes without absorbing too much oil.

Step 4: Fry the Latkes

Using a tablespoon or your hands, scoop out portions of the vegetable mixture and flatten them slightly before placing them in the hot oil. Do not overcrowd the pan. Fry for about 4-5 minutes on each side, or until they turn golden brown and crispy.

Step 5: Drain and Serve

Once cooked, transfer the latkes to a plate lined with paper towels to absorb any excess oil. Repeat this process with the remaining mixture, adding more oil to the pan as necessary.

Step 6: Enjoy!

Serve the latkes warm, topped with your choice of labaneh, tzatziki, Greek yogurt, or dairy-free sour cream. Enjoy the explosion of flavors in every bite!

Vegan & Vegetarian Swaps

Egg replacement: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a vegan version.
Matzo meal: Substitute with gluten-free breadcrumbs for a gluten-free option.
Yogurt topping: Opt for a plant-based yogurt to keep it dairy-free.

Avoid These Mistakes

Not squeezing out moisture from the vegetables can lead to soggy latkes.
Overcrowding the pan will cause the latkes to steam instead of fry, preventing that crispy texture.
Using low-quality oil can affect the flavor and crispness of the latkes.
Not allowing the oil to reach the right temperature can result in greasy latkes.

Storing Tips & Timelines

If you have leftover latkes, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes to regain their crispiness. For longer storage, freeze the latkes in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months. Reheat from frozen in the oven for best results.

Common Qs About Curry Vegetable Latkes

Can I make these latkes in advance?

Yes! You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before frying. This can save time on busy days.

What can I serve with these latkes?

These Curry Vegetable Latkes pair wonderfully with labaneh, tzatziki, or any creamy dip you enjoy. They also work well alongside a fresh salad for a complete meal.

Can I bake these latkes instead of frying them?

While frying creates the best texture, you can bake them at 425°F (220°C) on a parchment-lined baking sheet. Brush them lightly with oil and bake for about 20-25 minutes, flipping halfway through.

Are these latkes gluten-free?

To make these latkes gluten-free, substitute the matzo meal with gluten-free breadcrumbs or a gluten-free matzo alternative.

More Recipes You’ll Love

Vegetable Pakoras – Spiced and crispy, perfect for snacking.
Vegan Biryani – A fragrant rice dish packed with vegetables.
Easy Chickpea Curry – A quick and satisfying meal.
Roasted Vegetable Salad – A fresh and colorful side dish.

Serve & Enjoy

These Curry Vegetable Latkes are not only delicious but also a fun way to bring a twist to your table. Whether enjoyed as an appetizer or a main dish, they are sure to please everyone. With their delightful crunch and aromatic spices, these latkes will become a favorite in your recipe repertoire. Enjoy every crispy, flavorful bite!