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!
Carrot Scallion Latkes
Ingredients
- 3 cups carrots, grated
- 3 scallions, finely chopped
- 3 large eggs, whisked
- ½ teaspoon celtic sea salt
- ½ teaspoon coconut flour
- olive oil for frying
Instructions
- In a large bowl combine carrots, scallions, and eggs
- Stir salt and coconut flour into carrot mixture
- In a 9 inch skillet, heat oil
- Scoop large tablespoonfuls of batter onto skillet
- Fry patties on each side over medium heat until browned and crispy
- Transfer latkes to a paper towel lined plate
- Repeat process with remaining batter
- Serve with applesauce and sour cream or yogurt
Equipment
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!
Reluctant Veggie says
Those look delish. Might have to try those this week!
Elana says
Thanks!
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.
Elana says
Thanks Ali!
Joey says
I would probably fry these in coconut oil since it doesn’t go rancid when heated up. These sound delicious!
Elana says
Thanks Joey!
Jessica says
These look gorgeous. A must try!
Elana says
Thanks Jessica!
Stacey says
Happy Chanukah, Elana :)
Elana says
Thanks Stacey! Happy Hanukkah :-)
Mayness 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.
Elana says
Mayness, I’m so happy to help!
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!
L
Elana says
Lisa, thanks for letting me know these latkes are super yummy :-)
Brandon May 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.
Elana says
Thanks Brandon!
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),
charity dasenbrock says
I just made these tonight and used ghee to fry them in in. Yummy!
Elana says
Thanks Charity!
~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!
Elana says
~M, Chag Sameach!
melissa @ the delicate place says
perfect! i just picked up a box of dr. praeger sweet potato latkes but these look even tastier! i have all the ingredients. he’ll be ok in the freezer for a few days haha :)
Elana says
Thanks Melissa!