Curried Squarrot Latkes

Tonight marks the start of Chanukah, the Festival of Lights.  The miracle we're celebrating is that while our ancestors were cleaning up their desecrated Temple from the Assyrians, they found only one day's supply of oil to light the Ner Tamid (eternal flame) which, as its name implies, should always be left burning.   It took eight days to produce more of the lamp oil.  The decision was made to light the lamp right away, even if it meant burning out while waiting for more oil.  But, guess what?   One day's supply of oil burned for eight, until they could once again guarantee a steady supply.

In celebration of that lamp, the marker of all Chanukah foods is oil!   Fried potato pancakes and fried doughnuts are the order of the day.

I was short on potatoes and long on other veggies (and only eating for one as BF left for holidays early) so this is my take.

Curried Squarrot Latkes

Serves two. Or one super-pleased cooklet with leftovers aplenty for tomorrow's breakfast. Play around with the measurements; I encourage you.

ingredients:

3/4 cup shredded or grated carrot (maybe one full-size or about 8 baby carrots or six small-to-medium ones)
1 cup shredded or grated marrow or other summer squash (6-8 inches)
1/2 onion, shredded/grated
1 egg
1/2 tbsp potato starch
2 tbsp flour
2 tsp curry powder
Salt and pepper, to taste

directions:

Shred or grate carrots, marrow and onion and remove to a bowl. Squeeze out excess liquid. Mix in the egg, then the starch and flour. Finally mix in the spices. Best mixing method is squishing with your hands.

Heat 1-2 inches of vegetable oil in a skillet on medium-high heat.

Form palm-sized patties of the mix and place carefully in the hot oil one at a time. Give the oil a few seconds or longer between each one to let it adjust to the temperature change before putting in a new one.

Fry 5-8 minutes on each side, until cooked to your preferred golden-brown shade.

My teeth couldn't resist long enough to decide an accompaniment, but I'm sure sour cream would be lovely to top it.