RecipeCarrot Zucchini Latkes

Nutrition Facts
Amount per Serving
  • Calories: 170
  • Protein: 2 g
  • Total Fat: 14 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 2 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 280 mg

Here’s a nutrient-packed spin on traditional Hanukkah latkes.  Top with applesauce, light sour cream or Greek yogurt, and dig in!

  • Prep time
  • Total Time
This recipe makes 4 Servings
  • 2 cups coarsely grated carrots
  • 1 cup coarsely grated zucchini
  • 1 egg white
  • 3 tablespoons flour
  • 2 tablespoons minced cilantro
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive or canola oil



Mix grated carrots and zucchini in a bowl with the egg white. Add flour, cilantro, salt and black pepper and combine.

Heat 1 tablespoon oil in a sauté pan over medium heat. Add 1 spoonful of latke batter to pan and gently press down with a spatula until the latke is flat and about 2 to 2½ inches in diameter.

Turn heat to low and cook on each side for 3 to 5 minutes until browned. Let latkes drain on paper towels after heating. Cook in batches of 3 latkes at a time, using 1 tablespoon of oil for each batch.

Latkes can be kept in oven on 200° to stay warm while finishing the batches.

Serve latkes with preferred toppings and enjoy!

This recipes makes 12 latkes (3 latkes per serving)