Ingredients
Equipment
Method
Stepwise Method:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- Ensure to squeeze out moisture from the vegetables to achieve crispy latkes.
- Don’t overcrowd the pan while frying to maintain the texture.
- Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute matzo meal with gluten-free breadcrumbs.
- These latkes can also be baked at 425°F (220°C) for a healthier option.