Vegetable Latkes
These crispy, golden vegetable latkes are packed with grated potatoes, zucchini, and carrots for a vibrant twist on the classic Hanukkah favorite.
Ingredients
- •2 large russet potatoes, peeled and grated
- •1 medium zucchini, grated
- •1 medium carrot, peeled and grated
- •1 small yellow onion, finely grated
- •2 large eggs, lightly beaten
- •1/3 cup all-purpose flour or matzo meal
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1/2 cup neutral oil for frying, such as canola or grapeseed
Instructions
- 1
Place the grated potatoes, zucchini, and carrot into a clean kitchen towel and squeeze out as much excess liquid as possible over the sink.
- 2
Transfer the squeezed vegetables to a large mixing bowl and add the grated onion, beaten eggs, flour or matzo meal, salt, and black pepper, stirring well until fully combined.
- 3
Heat the neutral oil in a large skillet over medium-high heat until shimmering hot.
- 4
Drop spoonfuls of the vegetable mixture into the hot oil, flattening them slightly with the back of a spatula to form even patties.
- 5
Fry for 3 to 4 minutes on each side, or until deeply golden brown and wonderfully crisp.
- 6
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil, and repeat with the remaining mixture.
💡 Chef tips
- Ensure you squeeze out as much moisture as possible from the vegetables so the latkes turn out extra crispy rather than soggy.
- You can keep finished latkes warm on a wire rack set inside a baking sheet in a 200°F (90°C) oven while you fry the remaining batches.
- Serve hot with a dollop of applesauce or dairy-free sour cream.
✅ How it should turn out
The finished vegetable latkes should be deeply golden and crispy on the outside, tender on the inside, and irresistibly savory with a fresh onion and root vegetable aroma.