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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 sweet potato, grated
  • 2 cups zucchini, grated
  • 2 cups carrot, grated
  • 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

45 Responses to “Sweet Potato Zucchini Latkes”

  1. Alice said…
    These look beautiful!
  2. Meghan Telpner said…
    They taste beautiful too!
  3. Melinda said…
    YUM! Had these for dinner tonight - delish with extra spices and some other randoms included. Thanks for the base recipe!!
  4. [...] the same blog, I tried my hand at making baked potato/sweet-potato latkas. Really needed some kind of aoli or topping, but speedily devoured [...]
  5. [...] maybe the only Jewish holiday that I love- mainly because it involves costumes (I mean officially, my family puts on costumes for most holidays). It’s a holiday to celebrate the deliverance of Jews from a bad guy (as many of our [...]
  6. [...] it, Indian spices are easy peezy and so crazy healthful. Remember way back when I divulged that my family took our Chanuka celebrations the way of Indian cooking? Well, this spicy Dal was a part of that feast and the other [...]
  7. Deb Young said…
    As I am reading through the Old Testament and learning how these holidays we now celebrate came into existence, I love your rendition of it best and your rendition of the food too. Can't wait to try it.
  8. Elaine Purser said…
    Hi Meghan! Your recipes are great! I was just about to make this one and realised it says '¼ olive or coconut oil' - just wanted to check if you meant a 1/4 tbs or cup etc? Thanks! Elaine
    • Meghan Telpner said…
      Thanks for catching that - it's 1/4 cup. I've updated the recipe.
  9. Joanne said…
    I made a batch of these just this morning! I actually went to look up the grain free almond bread recipe, but saw this one first and had everything to make them. So delicious! I just had one topped with an egg. I don't think I can stop at just one..... thanks Meghan for another winner!
  10. Lesley said…
    I can’t wait to try these healthified latkes as I love sweet potatoes and zucchini! I am going to a Chanukah dinner and the home serves only kosher foods, so I’m just wondering if it’s difficult to find these ingredients in a kosher store, and would my kitchen need to be kosher to make these as well? The host said not to bring anything, but I wondered if it would be at all possible to make them.

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

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