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!
Meanwhile, check out these fabulous Thanksgivukah links from Manischewitz:
Hilarious Thanksgiving-Hanukkah Rap Battle
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.
This post was sponsored by Manischewitz. Thank you for supporting my sponsors, they help me to share more free recipes and food history with you!
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Curry Vegetable Latkes
Ingredients
- 3 medium zucchini
- 2 large carrots
- 1 onion
- 1 cup Manischewitz Matzo Meal
- 2 large eggs, beaten
- 1 1/2 tablespoons Manischewitz potato starch
- 1 3/4 teaspoons curry powder
- 1 1/4 teaspoons salt (or more to taste)
- 1/2 teaspoon allspice
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne (optional - adds spice)
- 1/4 teaspoon pepper
- Peanut or grapeseed oil for frying
- Labaneh, tzatziki, Greek yogurt or dairy-free sour cream for topping (optional)
NOTES
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 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.
Nutrition
just made these .. they were as good as they look on here!
Dear tori, I like the way you show us step by step with picutes.
I’m glad they’re helpful for you Sara 🙂
TORI– I would very much like to enter the recipe contest but every link I try for rules sends me to the facebook page…and I can’t find any information on there!! I just need to know what is required before I submit anything.
Hi Jennifer! Try this link, it should give you the information you need. You may need to “like” the Manischewitz Facebook page to see the rules: https://www.facebook.com/Manischewitz?v=app_1406737529559429&app_data=node%2F37
Definitely will make that during this Thanksgiving/Chanukah season. I do receive the Manischevitz feed but I do not use Facebook, so no way to be a contestant.
Tori, I have a question. My mother alwasys peeled carrots, whether to munch them raw or to cook them in any recipe or form. When I got my own kitchen I soon found myself just grabbing them and eating them, and haven’t peeled a carrot in 40 years – and I go through a lot of carrots. But I still see recipes that say, as this one does, to PEEL the carrots. Any idea why or what useful purpose it serves?
Hi Lynne– in my experience, the skin can have a somewhat bitter flavor which is removed by peeling. Also in the case of non-organic carrots, peeling helps to rid the carrot of any residue that might be left over from pesticides (I try to always use organic though). With younger carrots the bitterness is not such an issue and they can easily be used without peeling– the thin, young carrots with the green stems still attached. If the peel flavor doesn’t bother you, then you don’t need to peel them, especially for this recipe. Enjoy!
Look good …
Out of curiosity, would it be possible to use taro as a substitute for potato in a latke?
hi tori
this recipe is looks really yummy …when i saw its ingredients it was difficult for me to get it new delhi…so in place of Manischewitz Matzo Meal i used chick pea flour and i used boiled smashed potatoes in place of Manischewitz potato starch … i have used 1teaspoon baking soda in place of egg …this recipe turned out really well
Interesting subs Jaishree, glad they worked for you!
The latkes sound like something to try!!!
These sound so yummy!! I recently discovered I can’t eat wheat. Do you have a suggestion for a subsitute for the matza meal?? Thanks so much Tori Avey!!!
Chickpea flour or Almond flour