Vegetable Latkes - Cook For Your Life- anti-cancer recipes

Vegetable Latkes

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 16 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

I love latkes. When I first came to New York, they were one of the first kosher foods I ever tried. These vegetable latkes are a bit different than the classic, but you’ll find...


Ingredients

  • ¾ cup whole wheat pastry flour (See Ann’s Tips)
  • 1 teaspoon sea salt, or to taste
  • Freshly cracked pepper, to taste
  • 1 teaspoon baking powder
  • 2½ cups shredded cabbage
  • ¾ cup grated peeled sweet potato
  • ½ cup shredded leek
  • 1 cup shredded kale leaves
  • 1 teaspoon fresh thyme leaves
  •  3 eggs, lightly whisked
  • ¼ cup grape seed or canola oil

Nutrition Facts

Calories

71 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

7 g

Sugar

1 g

Fiber

1 g

Protein

2 g

Sodium

89 mg

Directions

  1. Whisk together the whole wheat pastry flour, sea salt, fresh pepper and baking powder. Stir in the cabbage, sweet potato, leeks, and kale until well coated. Stir in the eggs and mix well until all the flour has been absorbed. Let sit for 10 minutes.
  2. Line a tray with paper towels. Heat 1 tablespoon of oil in a wide skillet over medium-high heat. Using a ¼ cup measure, scoop the vegetable batter into the pan, doing in batches so as not to crowd the pan. Cook for 3 minutes on each side or until well golden. Transfer to the prepared tray.
  3. Eat immediately with plain Greek yogurt or our Applesauce.

Chef Tips

If you do not have whole wheat pastry flour mix equal parts whole wheat flour and all purpose flour.

If making these ahead of time, reheat the latkes in the oven at 200 degrees until crisp again.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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