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Savory Curried-Coriander Pumpkin Latkes

curried pumpkin latkes

Spice up your latkes with some fresh pumpkin and lots of flavor. Curry powder is the secret to this recipe, it creates a savory flavor profile that compliments the pumpkin and potatoes in this recipe.

  • Duration
  • Cook Time
  • Prep Time
  • about 2 dozen ServingsServings


  • 1 1/2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water-they won’t oxidize and turn rust colored)
  • 1 cup freshly grated sugar pumpkin (small pie pumpkin) or other favorite squash
  • 3 tablespoons pumpkin puree
  • 1 large Spanish onion, peeled and grated
  • 3 egg whites, beaten with a whisk until frothy
  • 2 tablespoons curry powder
  • ¼ cup chopped fresh cilantro
  • 3-6 tablespoons flour
  • 2 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • Neutrally flavored oil for frying (I prefer canola)


  1. Place the shredded potatoes in a large clean towel and squeeze out all of the moisture; make sure the potatoes are completely dry.
  2. Place all of the remaining ingredients in a large bowl and add the potatoes. Mix all of the ingredients together until thoroughly combined.
  3. Heat a large skillet with 1-½ inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Transfer to a platter lined with paper towels.
  4. To re-heat: Place the latkes on a cookie sheet and heat in a 400 degree oven until hot.