carrot scallion latkes

Carrot Scallion Latkes

 Latkes are everyone’s favorite Jewish fried food.  The typical latke is made with potato, flour and eggs.  I however, like to make a more Paleo friendly latke and now with this new recipe, I have 2 versions of Paleo pancakes.

Generally at Hanukkah, I make a Butternut Squash Latke, though this year I was searching for a bit of variety and so came up with this Carrot Scallion Latke.  Why carrots?  Well, first of all, my younger son asked me to make a carrot latke.  Second, given my Paleo preferences, I eat carrots and not potatoes.  Third, carrots make a healthier latke than potatoes –why?  Carrots are rich in carotenoids which promote good vision, regulate blood sugar and may also promote colon health and prevent cancer –who knew?!  Potatoes on the other hand are tough for me to digest, high in starch and can wreak havoc on blood sugar.

So, here, I present you with what I hope is healthier fried fare (if such a thing is possible) with these healthy and delicious Carrot Scallion Latkes.  Although Hanukkah is a celebration that entails a good deal of fried food, if you saute these in a bit of olive oil rather than deep frying them in inches of the stuff, they’re a nice alternative to regular greasy Hanukkah food and a much healthier latke.

At Hanukkah, we also make doughnuts, or donuts (in Hebrew we refer to them as sufganiyot) and other fried goodies. While I haven’t come up with my own sufganiyot recipe, Tovah from Gluten-Free Bay has a great recipe for gluten-free sufganiyot (jelly donuts), and Silvana also has several lovely looking gluten free doughnut recipes in her book Cooking for Isaiah.

Print Recipe
Carrot Scallion Latkes
  1. In a large bowl combine carrots, scallions and eggs
  2. Stir salt and coconut flour into carrot mixture
  3. In a large 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 until all of the batter is used up
  8. Serve with applesauce and sour cream (or yogurt)

If carrots aren’t your thing take a look at my Butternut Squash Latkes. I hope you enjoy these healthy latkes as much as we do!

Here are some other latke type recipes you might enjoy:
Zucchini Fritters from Kim of Cook It Allergy Free
Potato and Apple Latkes from Gwyneth of GOOP
Sweet Potato Latkes from Emily of The Reluctant Vegetarian


  1. Kathryn says

    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

  2. Ima says

    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!!!

  3. Adam Kendler says

    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

  4. Gina says

    I recently tried a Paleo rutabaga latke which was pretty good. The great thing is that it was baked, not fried. Not quite as crispy (perhaps I need to make them thinner?) but not pretty good and healthier than frying. I just googled “rutabaga latke.”

    • Ima says

      I know this comment is old but I’m replying for the benefit of anyone reading. I cook with rutabaga a lot… I’ve used it in countless numbers of ways over the years. It just doesn’t get crispy. Ever. Not matter what. DELISH but no crisp.

  5. Deborah De Groot says

    Elana, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you………….for ALL your wonderful recipes, your research, your experimenting, and most of all for sharing…..i absolutely LOVE your page ? You’ve made MY life, and so MANY other’s, so much easier. Every recipe is at our fingertips :) and just in case i haven’t told you……….THANK YOU! haha

  6. Gail Hicks says

    I made these tonight for the last night of Hanukkah. They were FABULOUS! I got a dozen from the recipe and there are only four left. Did I mention there are only two of us?

    I *tweaked* the recipe a bit, adding a pinch of grated garlic and about 1/4 teaspoon of ground ginger to take it ever so slightly toward the Asian flavor profile. Can’t wait to make these again! Todah!

  7. debra says

    these are fabulous! I made them with parsnips and they were great- my nephews didn’t even notice they weren’t potatoes. (frankly I think they taste so much better). thanks for wonderful recipes, Elana!

  8. Lauren says

    These are freaking delicious. I made them with maple mustard grilled chicken breasts. Good lord, this was tasty.

    • says

      You probably could. . . but coconut flour is 3 times more absorbent than almond flour (or other flours. So you’d likely want to adjust the amount accordingly. Also, almond flour tends to “burn” easily so watch your temp close or they may end up really dark.

      Let us all know how they turn out!

  9. says

    I make my latkes with Jerusalem artichokes, which always are in season here right before Chanukah.

    Since the miracle involved the one and only remaining flask of pure olive oil lasting for 8 full days, till enough new oil could be gotten, we fry foods in oil on Chanukah. On the one hand, besides (usually) being a good choice, and having been the kind the miracle happened with, olive oil seems a good choice. But since it isn’t a good choice (alone) for frying, I usually combine it with canola oil…

    Orininally, I think we ate ANYTHING fried in oil on Chanukah, but latkes for Ashkenazi Jews and donuts for Sefardi Jews seem most traditional. In various countries other fried foods are used. When my kids were little and we didn’t have any food issues, we made a different pancake or patty each night — together with the potato latkes and cottage cheese latkes, of course. There’s a recipe in Recipes for A Small Planet, I believe, for potato latkes enriched with skim milk powder and corn, and served with sour cream, which are delicious — for those who can still eat those things ;-) Dairy foods are also customary during Chanukah.

  10. Donna says

    Which variant…carrot or butternut squash…is LESS glycemic/insulin-spiking…anyone?..I’ve been fearful of cooked carrots because I have read their resulting sugar content is akin to refined white sugar or white bread!

  11. Hajra says

    These were so good! I made a few for dinner and lunch tomorrow, but ended up eating them all in one go. Too good to wait!

  12. SarahBeth says

    My toddler goes crazy for these. I usually serve with honey-sweetened ketchup or some sort of aioli — sooo delicious!

  13. says

    These were absolutely delicious!! Teaching my boyfriend how to cook and made these- we both fell in love with them and we will be making them again.

  14. says

    These latkes are soooo amazing! We ate them with the sesame/almond butter noodle recipe from your site, and my boys ate them dipped in sweet chili sauce like egg rolls (but waaaaay healthier!) thanks for all your awesome recipes, I am so hooked on your site!

  15. nichole says

    I prefer carrots over sweet potatoes because of my hypoglycemia. However, it has been found that sweet potatoes do contain the highest level of carotenoids in the vegetable kingdom!

  16. says

    I’ve made carrot latkes from a similar recipe for years, but with garlic instead of green onions. This time I used both. The green onions added some nice colour. This was the first time I made it with coconut flour, and it came out just fine. Everyone loved it.

    I blogged about how all the ingredients I used have improved over the years and linked back to your recipe.

  17. Vrie says

    I’ve been on a full-time latke kick for the last week, and I made both these and the butternut squash version. I loved these with a tablespoon of fresh ginger mixed in, and I’ll admit that I dressed up the squash ones with cumin and coriander as well. Loved them both, thanks for the inspiration!

  18. jennifer wood says

    I made these with egg whites only as well as the butternut squash ones. Really crispy – will do this from now on. The carrot latkes were a huge hit this year – might also be good kind of asian flavored by adding some ginger. Yay for Elana!

  19. says

    Have I told you lately you’re a genius? I can’t wait until next year – we’ll have these, your butternut squash ones, our sweet potato latkes, and some traditional ones. It’ll be a latke-off!

  20. says

    Perfect! I’ve been wondering how to still stay Paleo and eat latkes too! I hadn’t given it much thought because it’s so early this year. It just sort of crept up on me. yikes! Can you believe it’s already Night 2 tonight? crazy.
    Thanks for staying on top of things, Elana! You’ve saved my Hanukkah eating : )

  21. nel says

    Thanks so much. This is my first year off all grains and potatoes/sweet potatoes/parsnips and I was at a loss for what to do for latkes! I knew you would know what to do. I shall try them both and know they will be delicious. Happy Chanukah to you and yours. May you be wrapped in light in the midst of darkness. Nancy

  22. Maria says

    Like you, Elana, I can’t tolerate potatoes… thank you for posting alternative recipes like these. We’re not Jewish but my kids are fascinated by Hanukkah traditions, so I’m thinking that I’ll make these to go with our dinner tonight. I just bought lotsa carrots!


  23. says

    Hi Elana,

    These sound delicious and I will be serving them at my next Sunday night dinner party!

    I am a gf/df travel-blogger who focuses on Trailer Food vendors ( – I would like to revamp my website and blog to have a similar look and feel to your site which I admire a great deal. I like that you have your blog and then buttons on the top as well as product sales (all things I require). Can you give me a hand on what you are using for your site so I can regroup?

    With much respect and friendship,
    Tiffany Harelik

  24. Stephanie says

    I don’t know that my family will go for these, but I’ll try a batch! And I’m inspired to add some parsnips to our potato latkes this year. YUM!

    Our answer to the high oil content is my “latke recovery salad.” About halfway through the latke eating, we pull out a salad of romaine lettuce, granny smith apples, celery and honey-mustard vinagrette (oil free–just honey, mustard, and cider vinegar). Nosh on that between latkes, and the body recovers pretty well!

  25. says

    These sound delicious. Great healthier alternative to traditional potato latkes. Wondering if they can be brushed lightly with olive oil and baked to avoid frying in more oil.

  26. says

    Elana, these look amazing! This looks like a delicious combo of flavors that I am totally going to make. My kids adore latkes of any form, no matter what is in them. They would so dig these.
    And thanks for sharing my Zucchini fritters, my friend!

  27. Andrea says

    I can’t wait to try these! I traditionally make my latkes with sweet potatoes but I am not eating potatoes or yams right now…butternut squash is my “go to” now. Thanks for the new idea!

  28. Lia says

    Actually I just remembered that I have some chickpea flour that I can use and it is gluten free and higher in protein than rice flour.

    In case you ever want to here’s how to make your own chickpea flour.
    Oh and you can use a grinder to make the flour.

    1. Take pre-cooked chickpeas, rinse thoroughly and drain.

    2. Spread evenly across an un-greased baking tray and cook on medium heat for 2–3 hours then turn off oven and leave overnight to cool.

    3. Place into a mortar and pestle and grind to a fine consistency.

    Love and light

  29. Lia says

    Hi, was wondering if it was possible to exchange the flour for rice flour.
    Thing is I am snowed in here in the UK and while I have plenty of carrots I don’t have the correct flour. However I have a big bag of rice flour and was wondering if I could use that instead.
    Love the site

  30. Ali says

    I just wanted to say that we use olive oil all the time in my house and have never had an issue. We buy the one that says “for sauteeing and baking” on it. It does not have a strong flavor which is why I love it! Also, we’ve been cooking latkes on our George Foreman and not using any oil! If they are heated through enough they don’t stick. It’s worked great for us for several years now. Can’t wait to try these new versions this year. It will be a nice alternative to the potato and onion latkes that I typically make.

  31. says

    This is perfect timing… I helped out on a farm a few weeks ago and got some root veggies in exchange, so I’ve got something like 10 pounds of carrots in my refrigerator right now.

  32. Lisa Torres says

    I just made them for lunch… super yummy… I grated up some sweet potatoes and zucs too..since I was low on carrots…I mixed all 3 and it was soooo good!!! Cant wait for the boys to get home… I know they will like them too!!
    Thanks again for a great recipe!

  33. says

    Not being Jewish, I have never heard of these. However you make them look incredibly good, I must try it! I will also try a butternut squash version to see which one I like best.

  34. Ellen says

    These sound really good. I’m wondering though, I thought olive oil wasn’t supposed to be used for frying because it isn’t a stable oil.

    • Sarah says

      I had the same thought. I don’t to use olive oil for high heat cooking. There were some other great healthy latke recipes in the Wall St Journal a few days ago (who would have guessed?). They recommend frying in: canola oi (though that has it’s drawbacks too), clarified butter (aka ghee), or grapeseed oil. Interestingly the article says that latkes originally were made from buckwheat or root vegetables (typically parsnips),

    • ~M says

      Olive oil is definitely the traditional oil for Hanukkah. But I’ve read the same as you about not applying heat to olive oil…at least not extra virgin olive oil. I recently read that regular (ie, not extra virgin or virgin) olive oil *might* be OK for heated applications.

      Me? I use unrefined extra virgin coconut oil. It’s great for heated applications, and has tons of health benefits. I use Mountain Rose Herbs brand (best price for a gallon…we use it for *many* applications around here…check out Lindsay’s Passionate Homemaking blog for ideas). I even fried some yukons in it for lunch today with eggs. Yum! I personally don’t think it tastes coconutty (even the unrefined extra virgin version, though MRH also sells a refined version). In a recipe like this where there is already coconut flour, I think that coconut oil would be especially complementary. Last year, I fried Elana’s butternut squash latkes in this coconut oil and they were DELICIOUS!

      Also, I recommend cutting scallions with scissors/shears rather than a knife…SO much easier and more efficient!

      Elana, I look forward to trying your carrot-scallion latkes and maybe also your butternut squash ones (again) or Bureka Boy’s homemade, grain-free falafels (I plate them against an Israeli salad instead of pita).

      Chag sameach!

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