Curry-Carrot Latkes with Mango Chutney and Yogurt
Serve them big for breakfast, mini with drinks, or ceremoniously at Hanukkah. These colorful, fresh, and flavorful potato pancakes are crowd pleasers no matter how you shred ’em.
Servings 10 latkes
- 1 medium russet potato peeled and grated
- 1 small yellow onion grated
- 1 large carrot grated
- 1 egg beaten
- Kosher salt and freshly ground pepper
- 3 ⁄4 teaspoon curry powder
- 1 ⁄8 teaspoon coriander
- 1 ⁄3 cup vegetable oil
- 1 ⁄2 cup plain yogurt or non-dairy yogurt for garnish
- Mango chutney for garnish
Strain the grated potato, onion, and carrot in a colander over the sink, then squeeze out as much liquid as possible.
In a large bowl, mix together the egg, 1 teaspoon salt, pepper to taste, and spices. Add the grated vegetables and stir to combine.
Working in batches, heat 2 tablespoons oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, gently drop 2-tablespoon mounds of potato mixture into the skillet, pressing gently to flatten. Fry the latkes until crispy, about 3 minutes per side. Drain on paper towels and keep warm in the oven. Garnish and serve.
Recipe Emily Garland / Photography Maren Caruso