Potato latkes for Hanukkah? Of course!
But I make other kinds of latkes too.
This year it’s going to be these potato-carrot latkes. They have just enough curry powder to add an intriguing but not too spicy seasoning. I’ve made them several times already and they’ve been getting rave reviews. I’ll also serve some for my new year’s hors d’oeuvres fest.
The sauce is a bit tangy and very refreshing, sort of like tzadiki (cacik). It’s a soft, rich, smooth and tasty counterpoint for the crispy fried latkes.
Potato-Carrot-Curry Latkes with Yogurt Sauce
3 medium Russet type potatoes, peeled
4 medium carrots, peeled
1 large onion, cut into chunks
2 large eggs
1/4 cup potato starch, matzo meal or bread crumbs
1 teaspoon salt or to taste
freshly ground black pepper to taste
2 teaspoons curry powder
vegetable oil for frying
Yogurt Sauce
1 cup plain Greek yogurt
2-3 scallions, chopped
1/4 cup grated cucumber
2-3 teaspoons lemon juice
Shred the potatoes, carrots and onion in a food processor. Squeeze out as much of the liquid as possible (I put portions of the shreds in a kitchen towel and squeeze until they are practically dry). Place the shreds in a bowl. Immediately mix the eggs in (this helps keep the potatoes from browning). Add the potato starch, salt, pepper and curry powder. Heat about 1/4” vegetable oil in a heavy pan over medium-high heat. Shape latkes by hand, squeezing liquid out if there is any, and place them in the hot oil, leaving space between each one so that they brown well and become crispy (if they are too close they will “steam” and become soggy). Press down on the latkes to keep them evenly shaped. Fry for about 3 minutes per side or until the pancakes are golden brown and crispy. Drain on paper towels. Serve with the Yogurt Sauce.
To make the sauce, mix the yogurt, scallions, cucumber and lemon juice together until well mixed. Place in a serving bowl.
Makes 12-15