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Vegetable Latkes

Name: Vegetable Latkes
Prep time: 20

(5 votes, average: 4.40 out of 5)

20 min prep

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...

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

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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

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.
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.
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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.