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Sweet Potato Zucchini Latkes

  • Author: Meghan Telpner
  • Total Time: 40 mins
  • Yield: 24 1x


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


  • 2 cups grated sweet potato
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1 onion, chopped fine
  • 2 eggs, or 1 Tbsp ground chia mixed with 4 Tbsp water for vegan
  • 1/2 cup flour + more as needed (chickpea, brown rice, or almond flour for Paleo)
  • 1 Tbsp psyllium husk (optional, but helps them hold)
  • 2 tsp baking powder
  • 1/2 tsp salt (or a little more to taste)
  • 1/4 cup olive or coconut oil


  1. Preheat oven to 350.
  2. Using a nut milk bag, clean cloth or paper towel, squeeze the excess liquid out of the zucchini.
  3. Mix together grated veggies, onion and egg or chia egg.
  4. Add in flour, psyllium is using, baking powder and salt. Add additional flour, 1 Tbsp at a time if batter is too moist.
  5. 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.
  6. Brush the tops with olive oil to give them a bit of the fried vibe.
  7. Bake for 25-30 minutes until latkes feel dry on top and are holding together. Flip and broil for 1-2 minutes.
  8. Serve warm.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Quick + Easy

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