Sweet potatoes, carrots, and acorn squash form a natural partnership—their flavors are complementary, but with enough variation to promise something a little more interesting than your typical root vegetable latke. Freshly grated ginger delivers a bright heat that cuts right through the vegetable base, which is rounded out with smoky paprika, a pinch of cumin, and some floral coriander.
Why this recipe works:
- Squeezing the patty mixture in cheesecloth helps eliminate excess moisture, making results more consistent and helping latkes brown more efficiently.
- Shredding ingredients in a food processor ensures a hearty, consistent size and shape for the latkes.
Note: The exact amount of matzo meal needed will depend on exactly how moist your vegetables are. Start with the suggested amount, then add more if needed, working one tablespoon at a time until patties can be formed that stick together in your hands.
- Yield:Makes about 24 latkes
- Active time: 1 hour
- Total time:1 hour
- 1/2 pound carrots, shredded on the shredding disk of a food processor (2 cups shredded)
- 3/4 pound acorn squash, trimmed, peeled, and shredded on the shredding disk of a food processor (2 cups shredded)
- 3/4 pound sweet potato, peeled and shredded on the shredding disk of a food processor (2 cups shredded)
- 1 pound russet potatoes peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded)
- 6 cups chopped onion (about 6 medium onions)
- 4 teaspoons grated fresh ginger
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 4 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- 4 large eggs
- 1 cup matzo meal plus more as needed (see note)
- Canola or peanut oil, for frying
- Applesauce and sour cream, for serving
Working in roughly 2-cup batches, wrap carrots, squash, sweet potatoes, potatoes, and onion in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until liquid flows out and vegetables are dry. Add squeezed vegetables to a large mixing bowl and toss to combine thoroughly.
Stir in ginger, paprika, coriander, and cumin. Mix in eggs and matzo meal (you should be able to form patties that just stick together in your hands; if it is too wet, add more matzo meal 1 tablespoon at a time, until patties can be properly formed). Stir in salt and pepper.
Heat 1/2 inch of oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles. Form a small amount of latke mixture into a disk and fry on both sides until golden brown to test for seasoning. Add more salt and pepper if needed.
Form patties about 3 inches wide and 1 inch thick in the center and slide into pan, cooking no more than 4 at a time. Fry until a golden brown crust forms on bottom, then flip using a slotted spatula and fork and fry until golden brown on other side and cooked through, approximately 3 minutes per side. If a darker crust is desired, continue cooking on each side to desired doneness.
Transfer to a sheet pan lined with paper towels to cool for two minutes, then serve with applesauce and sour cream at the table.