Curried Latkes with Peas, Corn, and Carrots

I love latkes for the same reasons I love sandwiches: they’re so versatile, easy to make, and delicious. You can add almost anything to grated potatoes and fry it up and it’ll taste good. Today, I added curry to the potatoes but also wanted something sweet, so I put in some peas, carrots, and corn. I also found some cheese in my fridge and threw it in there. It was a half bag of Mexican cheese which was random but turned out to be a pretty awesome addition.

The hardest part about making latkes is the shredding/wringing of the potatoes. After that, you just mix everything in one bowl and fry them in a pan. You can also bake them in an oven (to make it healthier), but it still requires a good bit of oil and I have a fear of oil catching on fire in my oven.

I started out frying 3 latkes in a pan. I like to use grapeseed oil for frying because it has a higher smoke point than olive oil, but it still has better health benefits than vegetable/canola.

3 latke

 

After the 2nd batch, I got more hungry and impatient so I started adding 4 latkes to a pan. I felt like I was confident enough to handle 4 at a time and I’m glad I believed in myself! 🙂
4 latke

 

 

I didn’t measure out anything while making these so it’s a super flexible recipe. If you don’t like curry-replace it with a different spice. Throw in cheese-or don’t throw in cheese.

Start with a tester latke if you don’t have a lot of latke experience. If your first batch of latkes starts falling apart in the pan, then add another egg into the rest of the batter. If it’s not crispy enough, add a little more flour and maybe wait a little longer before flipping it. If it’s too bland, add some more fun spices! There’s so much freedom in this cause it’s your life and you can do what you want.

Note: Please wring out the water from the potatoes though! Important step here. Unless you want soggy latkes.

final latke

 

 

Recipe:

  • 3 yellow potatoes, peeled and grated
  • 2-3 carrots, shredded
  • 1/4 onions, chopped
  • 1 cup peas and corn mix
  • 2 eggs
  • 1/2 cup cheese
  • 1/4 cup flour
  • 1/2 tsp curry
  • 1/4 tsp paprika
  • salt and pepper to taste
  • grapeseed oil

 

  1. Have a big bowl of cold water ready on the counter. Peel and grate the potatoes and carrots. When you’re done with the potatoes, put them in the bowl of water and swish them around to wash off the starch.
  2. Drain the potatoes in a colander. Transfer them to a dish towel with the shredded carrots and wring as much water as you can out of them.
  3. Mix all of the ingredients except for the flour and potatoes in the bowl.
  4. Add the potatoes and flour with any additional spices and stir well.
  5. Heat a pan with grapeseed oil over medium-high heat. When it starts to get hot, use a spoon to add the latke batter. Press them down gently to shape them with the back of a spoon.
  6. After 3-4 minutes, they should be ready to flip. Keep them warm on a plate with a lid set on top, or in the oven at 300 degrees.
  7. Nom.

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