Samosa-Spiced Latkes With Pear Chutney

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 applesauce will do.

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

Tips for the Best Samosa Latkes

Use russets. Starchy potatoes make a latke that’s fluffy inside and holds together in the pan.

Let the mix sit. Give it about 10 minutes after the matzoh meal goes in so it can soak up the potato moisture. It should be a little loose but hold together when you pinch it.

Wet your hands. The mixture won’t stick to you, and you can flatten the patties nice and thin.

Test the oil. Drop in a pinch of batter. If bubbles rapidly form around it, you’re ready. If it smokes, lower the heat.

Make the chutney ahead. It’s even more flavorful after a day in the fridge, and that’s one less thing to do on latke night.

Samosa Latkes FAQ

Do I need a deep fryer? Absolutely not. A cast iron pan or Dutch oven with about 1/2 inch of oil works great.

Can I use a different pear? Absofrigginlutely. Bosc holds its shape best, but Anjou works too.

Can I make the latkes ahead? Sort of. Fry them, let them cool, then reheat on a baking sheet at 400°F until hot and sizzling. They’re best fresh, though.

Can I bake them instead? Not really, no. These are meant to be fried, and that’s half the fun.

More Hannukah Recipes You’ll Love

Classic Moskowitz Latkes (Vegan Potato Pancakes)

Crisp, golden vegan potato pancakes made without draining potatoes, using a simple matzoh meal binder.

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Sweet Potato Beet Latkes

Magenta root vegetable latkes with lacy edges, sweet potato, shallots, and aromatic fennel seeds.

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Kasha Varnishkes

Toasty buckwheat and bow ties tossed with sweet caramelized onions and chives, ready for silky mushroom gravy.

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Samosa-Spiced Latkes With Pear Chutney

Isa Chandra

Curry-spiced potato latkes with carrot and peas, served with a sweet and tangy pear chutney.

5 from 1 vote

Notes

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

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

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Appetizer

Servings 24 latkes

Ingredients

  

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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

Instructions

 

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.
• Bring to a low boil. Lower the heat and simmer, stirring often, until the mixture is thick, about 20 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.

Keyword Hanukkah latkes, pear chutney, potato latkes, samosa latkes, vegan latkes

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