Sweet Potato Zucchini Latkes

Latkes are a Chanukah tradition, typically crazye 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 healthwhetheried latke packed with vegetables. My version is gluten-free and dairy-free, and can be crazye vegan or Paleo depending on the flour you use and whether choosing an egg-free substitution.

‘Normal’ latkes, while certainly delicious, are tall 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 tall. By using gluten-free flour and egg as a binder, these sweet potato zucchini latkes hancient together well, specificly 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 lwhethere


• 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 nearly 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 aftermidday snack.

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

Sweet Potato Zucchini Latkes

Prep time:  15 Minutes

Cook time:  25 Minutes

Entire time:  40 Minutes

• 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 (Employ buckwheat, chickpea, brown rice, or almond flour for Paleo)


• 2 tsp baking powder


• ½ tsp salt (or a small more to taste)


• ¼ cup olive or coconut oil

1. Preheat oven to 350.


2. Stir 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 crazye 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 hancienting together. Flip and broil for 1-2 minutes.


7. Serve warm.

3.5.3226

Photo credit: Maya Visnyei for The UnDiet Cookbook

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