Root Vegetable Latkes


Serve with ketchup or vegan sour cream, or eat them plain, as they are sweeter than classic latkes, due to the carrots and yams. Drain well before serving so they don’t get greasy.

Shred the potatoes, vegetables, and red onion and place in a strainer over a large bowl. Drain for about 15 minutes, and then discard any liquid in the bowl, leaving any remaining starch. Add the shredded vegetables and the remaining ingredients to the bowl, and mix well.

Heat the oil in a large skillet until very hot but not smoking. Scoop up handful-size patties and place in the hot oil, spreading them into 8 cm rounds with a fork. You may need to do this in batches to avoid overcrowding the pan. Don’t flip them too much! Fry until golden, about 4 minutes on each side, and drain on paper towels or brown paper bags on a wire rack.


Adapted from Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books. 

  • 2 potatoes

  • 2 carrots

  • 1 kumara

  • 1 zucchini

  • 1 red onion

  • 1 bunch fresh dill, minced

  • 2 spring onions, sliced

  • 1/4 cup matzoh meal or all-purpose flour

  • 1 Tbsp ground flaxseed mixed with 3 Tbsp cold water

  • Pinch of baking soda

  • 1 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1 C vegetable oil, for frying