Carrot Scallion Latkes

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Ingredients
Instructions
Nutrition
We celebrate Hanukkah during the darkest time of year. The Festival of Lights commemorates the miracle of the menorah oil that took place in the Jewish Temple long ago. To honor this divine intervention, we light the menorah and cook food in oil for eight days. Fried latkes are part of the Hanukkah celebration for Ashkenazi Jews and these Carrot Scallion Latkes are a wonderful update on that tradition.

Vegetable Latkes for Hanukkah

Typically made with potatoes, wheat flour, and eggs, latkes aren’t generally thought of as a healthy food. But these Carrot Scallion Latkes are a game changer. They’re gluten-free, grain-free, and compliant with the Specific Carbohydrate Diet (SCD). My Butternut Squash Latkes are another potato-free low-carb latke recipe.

Carrot Scallion Latkes

My younger son is the inspiration behind this recipe. He asked for a latke made with carrots and I could not refuse. Carrot Scallion Latkes are perfect for me because I gave up potatoes in 2001 when I went on the SCD. For a look at all of my SCD recipes check out my Specific Carbohydrate Diet Recipes page.

These Carrot Scallion Latkes are perfect for Hanukkah, but we love them so much we eat them all year round!

Ingredients
Serves:
12latkes
Print Recipe
Instructions
  1. In a large bowl combine carrots, scallions, and eggs
  2. Stir salt and coconut flour into carrot mixture
  3. In a 9 inch skillet, heat oil
  4. Scoop large tablespoonfuls of batter onto skillet
  5. Fry patties on each side over medium heat until browned and crispy
  6. Transfer latkes to a paper towel lined plate
  7. Repeat process with remaining batter
  8. Serve with applesauce and sour cream or yogurt

At Hanukkah, we also make doughnuts, or donuts (in Hebrew we refer to them as sufganiyot) and other fried goodies. My Jelly Doughnut Cupcakes are a great stand in for deep fried doughnuts, and far easier to make!

Here are some other healthy Hanukkah recipes for you!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

112 responses to “Carrot Scallion Latkes”

  1. Wish I had known the carrots would produce so much liquid. I don’t usually cook recipes like this, and I would have thought important information like this would have been mentioned. Mere seconds after mixing my ingredients there was a giant puddle in my carrots. Had I known it would have turned into carrot soup I would have tried to strain the carrots after I shredded them. I added three times as much coconut flour and the only way it held together was when I fried it in oil. I know adding coconut flour probably made it worse. At least they look sort of like yours. They’re not puddles.

    • Rebecca, I’m guessing you cooked your carrots first, otherwise they would not have much if any liquid in them. I hope you’ll try them again, they’re one of our favorites and turn out perfectly every time :-)

      • I didn’t cook them first. I just shredded them and added them to the bowl with the other ingredients. I’ve been eating the Latkes, and despite the difficulty making, they’ve really grown on me. I’ll try straining the carrots first, but I’ll definitely try them again. I think I let the salt sit on them for too long while I looked for a missing ingredient.

        • Rebecca, are you using this recipe? There isn’t any step that calls for salting the shredded carrots and letting them sit so I’m a little confused :-)

          • I added the salt called for in the recipe. Turned away for 10 seconds, then found soup.

          • Rebeccca, if you’re using this recipe, that is the liquid from the eggs. I wish I was there in your kitchen to help!

  2. Elana thank you for this wonderful recipe I pan to be making them this weekend. I was wondering if Could use almond floured if so how much.

  3. Thank you so much for this delicious recipe!! I have made them 3 times this Hanukkah and really enjoy them!!

  4. This was the first year in too many, that I didn’t feel a little teary that I was missing out on all the goodies-! Thank you Elana for sharing all of these scrumptious holiday recipes….They are such a gift! Everyone loves them!! Most of all me:)

    • PS That sounds so pathetic unless you have had to miss family gatherings due to dietary restrictions… For me not sharing a family meal is missing out on my birthright:)

      • Susan, that does not sounds pathetic in the least! Breaking bread with our loved ones is an integral part of family, friendship, and connection :-)

  5. I made these latkes for Hanukkah today. I used oat flour instead of coconut and found I needed a lot more than the amount in the recipe. They taste delicious and are a very welcome change from the traditional white potato latkes.

    • Karen, I haven’t had oats since 2001 and I’m happily surprise to hear that oat flour actually worked in this recipe! Thanks for letting me know these latkes are delicious :-)

  6. We have a non-kosher (if that is even the correct term) Jewish houseguest who will be heading off to the airport mid-morning tomorrow, meals are planned already for today. Would it be appropriate to serve these latkes for breakfast? (He said it would be fine, but he is a very polite houseguest)

  7. Looking foward to trying this recipe. I can’t do eggs so I’ll have to try to substitute something else. Thanks for a great gluten-free low glycemic option

  8. Holy bananas… I love making alternative latkes every year… no potato mama here. Carrot scallion is going on the menu for tomorrow AND I never thought to use butternut either! Boom. Hanukkah Sameach!!!

  9. Dear Elana,
    This looks absolutely delicious! I work the Jewish Vegetarian Society and we would love to publish this on our website under our Chanukah section. Can you give us permission to do so? We will of course credit you as the author and promote your wonderful website!
    All the best
    Adam

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