Serves 24
35 min
Spiced Sweet Potato, Carrot, and Acorn Squash Latkes
Recipe GLPR3ecfda283d81de
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.
