Vegetable Latkas
Vegetable latkas are crispy, savory pancakes packed with shredded potatoes, carrots, zucchini, and parsnips, perfect for a hearty, vegetarian-friendly meal or side dish.
Ingredients
Instructions
- Rinse and drain shredded potatoes twice with cold water. Squeeze dry and put in a large bowl.
- Add shredded carrots, zucchini, parsnip, scallions and salt.
- Let stand for 10 to 15 minutes.
- Stir flour, egg yolks, and pepper into the vegetable mixture.
- Beat egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Heat a nonstick griddle over medium heat until hot. Lightly grease the griddle with 1 teaspoon of vegetable oil per batch of pancakes.
Tips & Substitutions
To enhance the flavor of your latkas, consider adding fresh herbs like parsley or dill. For a gluten-free option, substitute the flour with almond flour or a gluten-free all-purpose blend. Ensure the vegetables are thoroughly squeezed to avoid excess moisture, which can make the latkas soggy. You can also use a food processor for quicker shredding.
Serving Suggestions
Serve these vegetable latkas with a dollop of sour cream or applesauce for a delightful contrast. They pair beautifully with Jewish Kugel for a festive meal. For a complete spread, consider adding a fresh salad or roasted vegetables on the side, making it a satisfying vegetarian meal.
Storage & Reheating
Store leftover latkas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy again. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Latkas contains roughly 1331 calories, with 20g protein, 173g carbohydrates, and 64g fat. It is an excellent source of vitamin C (162% of the Daily Value), vitamin A (85% of the Daily Value), and potassium (57% of the Daily Value). Note that it is relatively high in sodium, at 2145mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the latkas ahead of time?
Yes, you can prepare the vegetable mixture and store it in the refrigerator for up to a day before cooking. Just remember to fold in the egg whites just before frying to ensure they stay fluffy and light.
What can I use instead of parsnips?
If you don't have parsnips, you can substitute them with sweet potatoes or even more zucchini. This will change the flavor slightly, but it will still yield a delicious result.
How do I make these latkas crispier?
For crispier latkas, make sure to squeeze out as much liquid as possible from the shredded vegetables before mixing. Also, frying them in hot oil and not overcrowding the pan helps achieve that perfect crispy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).