Curried Idaho Potato Latkes

Curried Idaho Potato Latkes

A spicy version of the classic, these latkes will perk up your party!


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Serves: 16 person(s) Change

Preparation Time: 35 mins
Cooking Time: 30 mins

Yield: 16 x pancakes

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe


  • 1 cup frozen peas, thawed
  • 1 1/2 lb Idaho Potatoes, peeled *
  • 2 Tbsp cornmeal
  • 2 Tbsp flour
  • 1 1/4 tsp curry powder, divided
  • 1 tsp salt, divided
  • 1/2 tsp turmeric
  • 1/2 tsp pepper
  • 1 egg, lightly beaten
  • 1/2 cup plain yogurt
  • 2 Tbsp mango chutney
  • 1 tsp lemon juice
  • 1/4 cup vegetable oil


LATKES: In a large bowl, using a potato masher or the back of a wooden spoon, mash the thawed peas. Grate the potatoes into the bowl with the peas. Add cornmeal, flour, 1 teaspoon of the curry powder, 3/4 teaspoon of the salt, the turmeric, and the pepper. Stir to combine; add egg and mix until well combined.

In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.

Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.

Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.

CHUTNEY-YOGURT SAUCE: In a medium mixing bowl, stir together the remaining 1/4 teaspoon of curry powder, the remaining 1/4 teaspoon of salt, the yogurt, chutney, and lemon juice. Refrigerate until serving time. Serve pancakes with a dollop of the chutney-yogurt sauce.


* Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for re-hydrating the potatoes, then drain them and proceed with the recipe, beginning by adding the mashed peas, etc.

Thanks to Recipe and photo courtesy of Idaho Potato Commission© -

Nutritional Info (per serving)

CALORIES 96 cals
Kilojoules 402 kJ
Fat 4.0 g
Saturated Fat 0.5 g
Cholesterol 14 mg
Sodium 160 mg
Carbohydrates 13.0 g
Fiber 1.2 g
Total Sugars 2.4 g
Protein 2.0 g
Calcium 16.0 mg
Note: A dash indicates no data is available.