Do the healthier substitutes for potato latkes just not do it for you? If you’re going to change it up a bit, this is these vegetable latkes are the only way.
I’m a purist, and really I don’t think anyone should mess with latkes by making different versions and variations. I prefer my latkes the plain, old-fashioned way. I used to try to make sweet potato latkes, spinach latkes, and spiralized latkes too. Yet they were so disappointing. At the end, good old-fashioned latkes always won first place. And yet, here I am sharing a recipe for a vegetable latke. This is the only exception I make these days.
Somehow, keeping things simple by using basic vegetables makes these just as satisfying and addictive as plain potato latkes.
No, I won’t say they are lower in calories (though in reality, they are a little bit) because they are fried, so who are we kidding? But they are delicious (and perhaps a bit healthier).
Keep in mind that these won’t crisp up like latkes made from starchy potatoes so you don’t want to make them too big or they will fall apart.
- 2 large zucchini, peeled
- 1 carrot, peeled
- 1-2 Yukon Gold potatoes, peeled
- 2 garlic cloves, crushed
- 2 eggs
- Salt and pepper to taste OR Garlic Seasoning
- Oil, for frying
- Using the shredding grate on a food processor, shred the zucchini, carrot, and potatoes. Mix together with the garlic, eggs, and plenty of seasoning.
- Heat oil in a skillet. Using a slotted spoon or spoon, scoop up the vegetable mixture squeezing out the liquid. Press each scoop of vegetables into a patty shape as you squeeze them. As you are frying, the vegetable mixture will release more liquid and you can drain it out as you go along.
- Add vegetable patties to oil and fry until golden on each side, flipping in between. Drain on a paper-towel lined plate.
Want tips on frying latkes? Check them out here.
Learn how to get rid of the frying smell in your home here.