Spiced Sweet Potato, Carrot, and Acorn Squash Latkes

Name: Spiced Sweet Potato, Carrot, and Acorn Squash Latkes
Total time: 35 min
Yield: 24
Cuisine: Jewish
Ingredients: ½ pound Carrots, shredded; ¾ pound Acorn squash, trimmed, peeled, and shredded; ¾ pound Sweet potato, peeled and shredded; 1 pound Russet potato, peeled and shredded; 6 cups Onion, finely chopped; 4 teaspoon Fresh ginger, grated; 1 teaspoon Smoked paprika; 1 teaspoon Ground coriander; ½ teaspoon Ground cumin; 4 teaspoon Kosher salt; 1 tablespoon Freshly ground black pepper; 4 Large eggs; 1 cup Matzo meal; Canola or peanut oil, for frying; Applesauce, for serving; Sour cream, for serving

Recipe GLPR3ecfda283d81de

Jewish

Appetizer

35 min

62 cal

Servings: 24

Stovetop

SNAP eligible

Golden, crispy latkes loaded with shredded sweet potato, carrot, acorn squash, and russet potato, aromatic with fresh ginger and warm spices. These colorful pan-fried patties are traditionally served at Hanukkah and make a delicious vegetarian main course or side dish. Serve with applesauce and sour cream.

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Ingredients

½ pound Carrots, shredded

¾ pound Acorn squash, trimmed, peeled, and shredded

¾ pound Sweet potato, peeled and shredded

1 pound Russet potato, peeled and shredded

6 cups Onion, finely chopped

4 teaspoon Fresh ginger, grated

1 teaspoon Smoked paprika

1 teaspoon Ground coriander

½ teaspoon Ground cumin

4 teaspoon Kosher salt

1 tablespoon Freshly ground black pepper

4 Large eggs

1 cup Matzo meal

Canola or peanut oil, for frying

Applesauce, for serving

Sour cream, for serving

Directions

Using the shredding disk of a food processor, shred the carrots, acorn squash, sweet potato, and russet potato separately. Place all shredded vegetables in a large bowl.
Add the chopped onion, grated ginger, smoked paprika, ground coriander, ground cumin, kosher salt, and freshly ground black pepper to the bowl with the shredded vegetables. Toss everything together until well combined.
In a small bowl, crack the eggs and beat them lightly. Pour the beaten eggs over the vegetable mixture and stir until evenly distributed.
Sprinkle the matzo meal over the mixture and gently fold it in until the batter holds together when squeezed. Add more matzo meal a tablespoon at a time if the mixture is too wet.
Heat about 1/4 inch of canola or peanut oil in a large skillet over medium-high heat until shimmering.
Working in batches, form the batter into patties about 2 inches wide and 1/2 inch thick. Carefully place them in the hot oil without overcrowding the pan.
Fry the latkes for 3 to 4 minutes on the first side until golden brown and crispy. Flip each latke carefully and fry the other side for another 3 to 4 minutes until golden brown.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve warm with applesauce and sour cream on the side.

Comments

Grocery List Plus Editorial Staff4

Ingredients are entirely available at any Charlotte chain—carrots, potatoes, squash, and spices are all mainstream stock, and matzo meal sits at Harris Teeter, Food Lion, and Kroger year-round. Cost per serving is strong: this makes 24 latkes at roughly 30¢ per piece, driven by cheap root vegetables and eggs. The stated 35 minutes is honestly optimistic; grating three raw vegetables by hand and hand-forming 24 patties realistically takes 50 minutes, plus 15 minutes frying, so plan for 65 minutes total. This is a solid family dish that works for a weeknight if you start early, reheats well in a 375°F oven, and uses winter vegetables that North Carolina grows locally.