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Sweet Potato Zucchini Latkes


Latkes are a Chanukah tradition, typically made with white potatoes, white flour, onions and vegetable oil.

Now, you guys know that I am one who bucks tradition – and so instead of regular latkes, I created a healthified latke packed with vegetables. My version is gluten-free and dairy-free, and can be made vegan or Paleo depending on the flour you use and if choosing an egg-free substitution.

‘Normal’ latkes, while certainly delicious, are high on the glycemic index and fried. Starchy, white potatoes and glutenous flour help with texture and binding, but the health cost for me is too high. By using gluten-free flour and egg as a binder, these sweet potato zucchini latkes hold together well, especially since they are baked in the oven. This saves you the stress of flipping them and worrying about your latkes breaking and falling apart.

Most fried foods are fried in vegetable oil, which is problematic for a number of reasons. Vegetable oil is:

  • Processed and refined and stripped of its nutrients
  • Bleached and deodorized to mask the smell of its rancidity
  • Hydrogenated – which creates trans fats - to boost shelf life
  • High in omega-6 fats, which are inflammatory when consumed in excess

You can learn more about processed vegetable oils here, and how to choose healthy cooking oils instead.

Fried Food Health Risks

Aside from the inflammatory effects of the omega-6 fatty acids, fried foods are associated with:

And so, instead of frying or deep-frying my latkes, I bake them in the oven instead. This is a much healthier method of cooking, plus it’s easier because it’s almost totally hands-off.

That means instead of latkes being a once-a-year treat, I can eat these sweet potato zucchini latkes more often! These are popular at our family Chanukah gatherings, but are also great for brunch or an afternoon snack.

Serve these with applesauce, homemade cashew cheese, jam, chutney, preserved lemons, or just eat them on their own.

Sweet Potato Zucchini Latkes


Prep time: 

Cook time: 

Total time: 

Yield: 24

A white potato-free potato latke! Gluten-free and dairy-free, with Paleo and vegan options.

  • 2 cups grated sweet potato
  • 2 cups grated zucchini
  • 2 cups grated carrot
  • 1 onion, chopped fine
  • 2 eggs, or 1 Tbsp ground chia mixed with 4 Tbsp water for vegan
  • 1 cup flour (Use buckwheat, chickpea, brown rice, or almond flour for Paleo)
  • 2 tsp baking powder
  • ½ tsp salt (or a little more to taste)
  • ¼ cup olive or coconut oil

Make It Like So
  1. Preheat oven to 350.
  2. Mix together grated veggies, onion and egg or chia egg.
  3. Add in flour, baking powder and salt.
  4. Form into patties on a parchment-lined baking sheet. I made them about 2-3 inches in diameter and flattened them out with a fork.
  5. Brush the tops with olive oil to give them a bit of the fried vibe.
  6. Bake for 25-30 minutes until latkes feel dry on top and are holding together. Flip and broil for 1-2 minutes.
  7. Serve warm.

Sweet Potato Zucchini Latkes

Photo credit: Maya Visnyei for The UnDiet Cookbook

52 Responses to “Sweet Potato Zucchini Latkes”

  1. Jen said…
    I’m looking forward to making these, but wondering if the 1/4 cup of oil listed in the ingredients is what gets brushed on top or does it get mixed in with everything?
  2. Nevena said…
    I made too much - can I freeze the raw ingredients? Or, should I bake it and then freeze?
    • Meghan Telpner said…
      I'd suggest forming the patties, freezing on a parchment-lined baking sheet and then storing in a container in the freezer. Then you can take them out and put them in the oven when you're ready to cook and eat them.
  3. Alisa said…
    Did you drain out the excess liquid from the zucchini? Or just use it as is?
  4. Jill Crosby said…
    The recipe says it makes 24 latkes, so what would be a serving size? Do you have the nutritional info?
    • Meghan Telpner said…
      Hi Jill! I make these on the smaller side (about 2-3 Tbsp of the mixture per latke), but you could adjust as needed. I don’t include nutritional info in my recipes. Here’s why:
  5. "Now, you guys know that I am one who bucks tradition..." Fascinatingly, the tradition to which you refer is very modern. I discovered that latkes originated in Renaissance Italy and were made out of ricotta cheese, then the tradition shifted to buckwheat in Northern Europe and finally settled on potatoes when there was a famine in the mid-19th century or thereabouts. So your recipe is really just another delicious iteration in the ever-evolving history of the latke. :-) Happy Chanukah!
  6. Rebecca Moreschi said…
    These were AMAZING. Used almond flour and brushed top with avocado oil before baking. Will make again!
  7. Hazey said… August 9, 2020
    This recipe has way too much moisture because you don’t call to squeeze out the moisture from the zucchini and bakes very poorly. The texture was nightmarish. My bubbe is rolling in her grave at the audacity of calling these “latkes”.
    • I'm sorry this recipe didn't work out for you. We had several recipe testers test this for my cookbook and none of them noted this problem, so I'm not sure why these turned out soggy. I have a feeling you won't be trying these again, but if you do you could certainly squeeze out the moisture from the zucchini.
  8. Tegan said… August 26, 2020
    Can I add tuna?
  9. Rebecca said… November 19, 2020
    I had a question about the zucchini, potatoes, and carrots. It calls for two cups, grated. Is that two cups of the grated vegetables or two cups of veggies before they are grated? Thanks!
  10. Esther said… December 12, 2020
    I made two batches: one with almond flour, the other chic pea flour. Then I fried half of each. I thought frying would result in better flavor and I was (pleasantly) surprised the baked ones were tastier! The chic pea flour won over the almond flour, another surprise! Thanks for this gluten free option, less oil recipe.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

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