If you want to add some exciting flavor and color to your gluten free latkes — or your latkes in general — reach for this recipe to make the most festive, best potato latkes. Here, potatoes and onion are joined by carrot, curry powder, and coriander for gorgeous looks and crispy, perky flavor. Served with the optional mango chutney and sour cream, it’s a yin-yang of sweet, tangy, and salty with spiced zing.
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.
- 1 medium russet potato peeled and grated
- 1 small yellow onion grated
- 1 large carrot grated
- 1 egg beaten
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
- 3/4 teaspoon curry powder
- 1/8 teaspoon coriander
- 1/3 cup vegetable oil for frying
- 1/2 cup plain yogurt for garnish (optional)
- Mango chutney for garnish (optional)
Strain the grated vegetables in a colander over the sink, then squeeze out as much liquid as possible.
In a large bowl, mix together the egg, salt, 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.