• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Post Punk Kitchen - Isa Chandra Moskowitz

  • Home
  • Recipes
  • Books
  • Restaurants
  • Contact
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Samosa-Spiced Latkes With Pear Chutney

December 1, 2016 23 Comments

latkes2

Worlds collide! My two favorite fried finger foods combine into one sublime bite. Curry powder, carrot, and peas give these potato pancakes a samosa flair, and some pear chutney seals the deal. You’ve got eight days of Hanukkah, so use one of them to break from the pack and serve these fun treats. The chutney recipe will make you want to start an artisanal chutney company in a formerly industrial area of Portland, Oregon! But if you don’t feel like making it, then apple sauce will do.

This recipe is from The Superfun Times Vegan Holiday Cookbook, along with 5 other latke recipes and a whole Hanukkah section.


Notes

~You don’t need a deep fryer to fry like a pro. A dutch oven or deep cast iron pan works jus as well.

~Make the chutney a day ahead. It’s even more flavorful if it has time to sit.

Ingredients

For the latkes:
2 pounds russet potatoes, peeled
2 carrots, peeled
1 large yellow onion
2 tablespoons grated fresh ginger
1⁄4 cup potato starch
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon salt, plus extra for sprinkling
1⁄2 teaspoon crushed red pepper flakes
2 cups peas, fresh or frozen (mostly thawed if frozen)
2 cups matzoh meal
Lots of canola oil, for frying

For the chutney:
1 tablespoon refined coconut oil
1 large yellow onion, diced small
1⁄4 teaspoon salt
1 1⁄4 cups rice wine vinegar
1 1⁄2 cups packed light brown sugar
2 tablespoons minced fresh ginger
1 teaspoon crushed red pepper flakes
1⁄2 teaspoon ground cinnamon
2 whole star anise
4 Bosc pears, peeled and cut into 1⁄2-inch dice
1⁄4 cup fresh lime juice
1 cup raisins

Directions

For the latkes:
If you’re using a food processor, use the grating blade to shred the potatoes, carrots, and onion, and transfer to a large mixing bowl. This may be done in two or three batches, depending on the size of your machine.

If you’re shredding by hand, use a box grater to shred the potatoes and carrots. Dice the onion as finely as possible. Transfer to a large mixing bowl.

Add the ginger, potato starch, curry, cumin, salt, and red pepper flakes to the mixing bowl. Use your hands to mix everything in with the potatoes, carrots, and onion. Keep mixing until the potatoes have released some moisture and the starch is dissolved, about 2 minutes.

Fold in the peas. Add the matzoh meal and mix well. Set aside for about 10 minutes. The mixture should be somewhat loose but hold together if pinched. If it seems excessively wet, add a little extra matzoh meal.

In the meantime, preheat a large cast iron pan over medium-high heat. Have ready some brown paper bags or a baking sheet lined with paper towels for draining the oil from the latkes. Add about 1⁄2 inch of oil to the pan. While the oil heats, form some latkes.

With wet hands (so that the mixture doesn’t stick), roll the dough into golf balls, then flatten into thin patties. Get about six ready before you start frying.

The oil is hot enough when you drop in a pinch of batter and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy, just give it a few more minutes or turn up the heat a bit.

Working in batches, fry the latkes until golden brown on one side, about 4 minutes. Flip over and fry for another 3 minutes.

Transfer the latkes to the lined pan to drain, sprinkle with a little salt, flip, and sprinkle with salt again, then proceed with the remaining latkes. Serve warm, with the chutney.

For the chutney:
Preheat a 4-quart pot over medium heat. Add the coconut oil. When the oil is hot, sauté the onion with the salt just until a little softened, about 5 minutes.

Add the vinegar, brown sugar, ginger, red pepper flakes, cinnamon, and star anise and stir to combine. Stir in the pears.

Cover the pot and bring to a low boil. Lower the heat and simmer, stirring often, until the mixture is thick, about 30 minutes. The pears should still hold their shape.

Add the lime juice and raisins and cook for 5 more minutes. Let cool and remove the star anise pods. Transfer the chutney to a sealed container and refrigerate until ready to use.

Filed Under: Appetizer, Autumn, Christmas, Curry, Featured, Hanukkah, Holiday, Main Featured, Recipe, Recipes Featured, Recipes Main Featured, Sauces, Superfun Times, Thanksgiving, Winter Tagged With: Pears, peas, potatoes

GET PPK IN YOUR INBOX!

Previous Post: « Chocolate Pecan Pie
Next Post: Peanut Butter Brownies »

Reader Interactions

Comments

  1. Amands

    December 1, 2016 at 6:54 pm

    This looks so delicious and I can’t wait to try it! Any suggestion for a gluten free subsitute for matzoh meal?

    Reply
    • admin

      December 1, 2016 at 9:23 pm

      Just use your favorite gluten free saltine-type cracker. As long as it’s not sweet, should be ok.

      Reply
  2. Patricia

    December 1, 2016 at 8:28 pm

    For those of us who don’t use matzah meal, what should we sub? Looks yummy!!

    Reply
    • admin

      December 1, 2016 at 9:23 pm

      Saltines.

      Reply
  3. Duff C. Radke-Bogen

    December 1, 2016 at 8:33 pm

    My GF idea was garbanzo flour subbed for the matzoh. But oy the fat. Isa can you help us?
    DRB
    Seola Creek

    Reply
    • admin

      December 1, 2016 at 9:24 pm

      Can’t help with the fat, it’s what Hanukkah is all about! However, there is a baked latke recipe in the cookbook as well. Maybe add a little curry powder to that?

      Reply
  4. Lisa

    December 2, 2016 at 5:54 pm

    Hi Isa, these sound delish. I haven’t seen potato starch at the store — do you have any thoughts on what I could use instead? Thanks and congrats on the fun new book.

    Reply
    • admin

      December 3, 2016 at 2:55 pm

      Corn starch should work, too!

      Reply
  5. back covers

    December 4, 2016 at 8:29 am

    nice! I can’t wait to try it!

    Reply
  6. L. Plotnikoff

    December 10, 2016 at 5:45 pm

    Hi, no recipe listed. By the way, made your red lentil Thai chili for a work fundraiser and it was the talk of whole event!!!

    Reply
  7. Alli

    December 10, 2016 at 11:31 pm

    This is amazing!! Can I freeze or refrigerate leftover uncooked latkes?

    Reply
    • Alli

      January 10, 2017 at 11:22 pm

      No. Maybe freeze them otherwise they get moldy in the fridge.

      Reply
  8. Anastasia

    December 13, 2016 at 4:09 am

    I can’t wait to try it!

    Reply
  9. Diana Brown

    December 16, 2016 at 5:55 pm

    Would like to make these for my multicultural family. Can I substitute sweet potatoes for russet potatoes?

    Reply
  10. Anna

    December 21, 2016 at 1:24 am

    Hi Isa, do you have a recipe for traditional latkes?

    Reply
  11. Holly Ford

    December 26, 2016 at 1:05 am

    Just made these, but was only able to get a cup of the matzoh meal in before the mixture was very thick.
    They are very delicious though. Next year we’ll try the Chutney, but for this year I served with a store bought mango ginger chutney for the adults and just applesauce for the littles.

    Reply
  12. Carol Fran

    December 26, 2016 at 9:19 pm

    Would it be possible to avoid frying by making these in a waffle maker?

    Reply
  13. Paula Shaham

    December 5, 2017 at 7:20 pm

    sounds really good but what would I need to do to make it GLUTEN FREE?

    Reply
  14. vex 3

    January 28, 2018 at 3:40 am

    The food is great and the way to do it is simple! Thank you for sharing how this came to us!

    Reply
  15. Jan

    November 30, 2018 at 10:46 pm

    I actually just made these as a test recipe and it came out perfect! The only change I would make is that I wouldn’t salt both sides of the latkes after frying. For me salting only one side was enough. Both the latkes and chutney were incredible otherwise. Thank you for sharing this recipe, Isa.

    Reply
  16. jenny

    March 15, 2019 at 8:03 am

    This is good

    Reply
  17. About us

    November 18, 2019 at 2:54 pm

    I love spicy foods and I like to try this punk menu. Thanks for posting this!

    Reply

Trackbacks

  1. Top Five Vegan Holiday Cookbooks! – Citrus + Charm says:
    November 21, 2019 at 7:38 pm

    […] for Passover, Yom Kippur, and Hanukkah. You’ll be up to your ears in recipes for kugels and latkes. Desserts will always be on point with Jelly Doughnuts, All the Rugelach, and Hamantaschen. She […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Twitter

Hey I'm Isa, welcome to The Post Punk Kitchen. Let's cook some vegan food!

postpunkkitchen

I saw that lasagna soup was trending and I was lik I saw that lasagna soup was trending and I was like “WHAT I HAVE A RECIPE FOR THAT” So here it is! Lasagna Bolognese Stew. A meaty concoction made with lentils and bursting with veggie goodness🥬🫒🥕 Recipe on the site. Photo by @_kate_lewis #veganlasagnasoup
Just in time for the Puppy Bowl! My copycat recipe Just in time for the Puppy Bowl! My copycat recipe for the OG of vegan wingz…Kate’s Buffalo Tofu Wings! Tag someone who remembers Kate’s Joint🌶️ And if you don’t know, well, try them anyway. Juicy tofu wings BURSTING with flavor and a bonus ranch recipe. These are from my new cookbook - FAKE MEAT - out this week! LMK if you have it already and what you’re cooking! Recipe link in bio. #veganwings #fakemeat #fakemeatcookbook
There are TWO vegan eggnog recipes on the site. On There are TWO vegan eggnog recipes on the site. One is oatmilk and coconut based. It’s nice for serving warm with rum. The other is avocado based and incredibly rich and unique, kinda like a milkshake. I think you should try them both.  #veganeggnog
Going all out with seitan turki this vegan Thanksg Going all out with seitan turki this vegan Thanksgiving? Or eating a casserole right out of the dish by yourself in your underwear? Either way, you need this Green Bean Casserole. It’s, like, the best. Link in bio or just search “green bean” and ye shall find. #veganthanksgiving #greenbeancasserole
First of all, my new cookbook - Fake Meat - is ava First of all, my new cookbook - Fake Meat - is available for preorder! Check it out on the site (link in bio) when you check out this recipe for Bouef Bourguignon! This is the exact recipe that will get you through winter.
🥣
If you think of Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in beef stew. 
👩🏻‍🍳
It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! Go see why💫 #veganbeefstew #veganrecipes
Zomberoni Pizza Faces! Remember these? 🧟‍♀️ Pepperoni eyes, cashew cheeze sauce, pepper mouth and caper teeth. What’s not to love? Oh right, the fact that they will tear you from limb to limb leaving only a bloody oven mitt in the middle of the kitchen floor. Just search “pizza” on theppk.com to get the recipe.  #veganpizza #veganhalloween
Load More... Follow us

Copyright © 2023 Isa Chandra Moskowitz