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

Notes

~You don?t need a deep fryer to fry like a pro. A dutch oven or deep cast iron pan works jus as well.

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

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...