Rainbow Vegetable Latkes
A root vegetable celebration for Hanukkah month
The Green Spoon•Apr 3, 2025
Beet, rutabaga, potato, celery root, yam, squash, sweet potato, carrot—they’re all fair game for this latke recipe. Combined with the flavor (and protein boost) of chickpea flour, it’s a fun and tasty twist on the classic, without sacrificing any of the crispy, fried goodness we all know and love.
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We’re Fanny and Greta, dear friends with deep backgrounds in sustainable food. This is a space for the food lovers, home cooks, would-be home cooks and anyone who needs a bit of inspiration and gentle guidance in their family kitchen.
Instructions
Peel and grate all of your vegetables (4 cups) and onion (½ large) using the large holes of a box grater or the grating disc of a food processor.
You can keep the skin on potatoes if well-scrubbed
Using your hands or a dishtowel, squeeze out all of the excess liquid.
Don't let laziness get the best of you in this step—it's crucial for a crispy end result.
In a large bowl, thoroughly combine the grated vegetables and onions with the eggs (2), thyme (3 sprigs), chickpea flour (½ cup), and baking powder (1 tsp). Add the salt (1 tsp) last, just before frying.
Get that stove vent going and add avocado oil and/or sunflower oil to a deep, heavy-bottomed pan so that it comes up about ¼-inch in the pan.
we like cast iron best for frying
While the oil heats up over medium-high heat, use your hands to form patties that are slightly smaller than the size of your palm and about 1 inch thick.
To test if the oil is hot, throw a dollop of grated vegetable batter in there—if it starts to sizzle right away, it's ready.
Fry latkes in batches, without crowding the pan. They'll need about 4-5 minutes on each side.
When their edges are crispy and the latkes are golden brown all over, use a slotted spatula or spoon to remove them one at a time, draining on a plate lined generously with paper towels.
Sprinkle a little salt overtop (if desired) and serve with a big dollop of Greek yogurt while warm!
