Joy Bauer Weight Loss

RecipeCarrot Zucchini Latkes

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Nutrition Facts
Amount per Serving
  • Calories: 245
  • Protein: 5g
  • Total Fat: 18g
    • Saturated Fat: 2.5g
  • Cholesterol: 0mg
  • Total Carbohydrate: 16g
  • Dietary Fiber: 3g
  • Total Sugar: 5.5g
  • Sodium: 475mg

Go ahead and enjoy crispy fried latkes at least once during Hanukkah festivities, but if they’re going to be a regular feature on your holiday table, experiment with healthier versions, like this one, which uses low-calorie vegetables like zucchini, cauliflower or broccoli in place of starchy potatoes. Enjoy!

  • 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 cilantro
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup extra virgin olive oil
  • 4 tablespoons nonfat plain Greek Yogurt



Mix grated carrots and zucchini in a bowl with the egg white. Once mixed, add flour, cilantro, salt and black pepper and thoroughly mix together.

Heat 1 tablespoon of oil in a sauté pan on medium heat. Add 1 spoonful of latke batter to pan and press down until the latke is completely 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 a tablespoon of oil for each batch.

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

Serve 3 latkes with 1 tablespoon of sour cream for each serving.

Yields: 12 latkes (3 per serving)