Curried Carrot and Potato Latkes
By Shoshana Isaacson
Makes about 16 latkes
Ingredients
2 cups shredded peeled baking potato (about 1 2/3 lb. potatoes)
3 cups grated carrots
1 large onion, grated
1/4 cup fresh cilantro, stems removed and leaves chopped
6 tablespoons all-purpose flour, rice flour, arrowroot powder, or potato starch
1 teaspoon kosher salt
1/2 teaspoon curry powder
1/2 teaspoon garam masala
¼ teaspoon smoked paprika
1/4 teaspoon crushed red pepper (more or less according to taste)
2 large eggs
5 tablespoons oil, divided
3/4 cup plain Greek yogurt
1/3 cup grated cucumber
Step by Step Instructions
Step 1
Preheat the oven to 250°F.
Step 2
Combine grated potatoes, carrots, and onion in a colander; drain 15 minutes, pressing mixture occasionally with a spoon to extract liquid. Place vegetable mixture in a clean kitchen towel; squeeze out excess liquid. Place mixture in a bowl.
Step 3
Lightly spoon flour into a dry measuring cup, level with a knife. Add cilantro, flour, salt, curry powder, garam masala, smoked paprika, and crushed red pepper to the vegetable mixture, stirring to combine. Stir eggs into the mixture.
Step 4
Heat a large skillet over medium-high heat. Add 5 teaspoons of oil, swirl to coat. Spoon mixture loosely into a 1/4-cup dry measuring cup, filling about two-thirds full. Add mixture to pan and flatten slightly. Repeat the procedure four times to form five latkes. Cook 3 to 4 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in the oven at 250°F. Repeat procedure twice more with remaining 10 teaspoons of oil and remaining mixture, adding an extra latke to the pan during the last batch to yield 16 latkes total.
Step 5
Combine yogurt with cucumber; serve with latkes.
