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.
Nutrition & Diet Analysis (per serving)
536
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).