Do Ahead or Delegate: Grate the potatoes, carrot sand onion (I don’t think submerging the onions in water is advisable here because they’re grated and it looks like the cooked latkes are brown anyway, so it’s not really a problem if the potatoes brown), seed and dice the jalapeño if using, beat and refrigerate the egg, combine the flour, curry powder and salt, fully prepare and refrigerate the batter, or fully prepare and refrigerate or freeze the latkes.
Scramble Flavor Booster: Use the optional jalapeño, add a pinch of cayenne pepper to the batter.
Tip: If you own a food processor, it’s worth bringing it out to make these. It will make quick work of grating the potatoes, carrots and onion. And while you have it out, why not go ahead and double the recipe? These little gems are addictive and any leftovers freeze nicely. No worries if you don’t have a food processor— these latkes are worth the few extra minutes!
Nutritional Information Per Serving (% based upon daily values)
Calories 282, Total Fat: 16g, 23.5%; Saturated Fat: 2g, 7%; Cholesterol: 47mg, 15.5%; Sodium: 343mg, 14.5%; Total Carbohydrate: 32g, 10.5%; Dietary Fiber: 6g, 21.5%; Sugar: 4g; Protein: 6g
Like this recipe? Check out The Scramble’s family-friendly meal plans to see just how simple getting dinner on the table can be!