I love my Baked Sweet Potato Latkes, and make them every year. My 4 year old was looking forward to them all month, and reminded me to make them for Hanukkah several times.
But one thing I love about the holidays is trying NEW recipes, as well as revisiting tried-and-true classics. So this year, I was excited to try Baked Zucchini & Potato latkes! Thanks to Covid and our stay-at-home orders, I actually had the time this year to try a new latke recipe.
They taste just like traditional zucchini-free latkes, but have great dietary fiber as well as vitamins and minerals (they are super high in Vitamin A, in particular!)
I also tried them baked AND fried. While you’re welcome to fry them up for a more traditional look, I thought the baked ones were just as tasty, turned out crispier and actually liked them better that way (WAY less oily)!
Hope you enjoy, and Happy Hanukkah!
Zucchini Potato Latkes (Vegan & Gluten Free)
- 2 lbs zucchini (about 6 medium / 9 small)
- 1.5 lbs Russet potatoes (2-3 potatoes)
- 2 medium yellow onions
- ¾ cup potato starch
- 3 vegan eggs (I used Bob’s Red Mill egg replacer – 3 tbsp mix & 9 tbsp water. Can also use ground flax or ground chia seeds in the same ratio.)
- 1 tsp pink Himalayan salt
- Preheat oven to 425 F and grease 2 baking sheets
- Grate onion, zucchini & potato in a food processor (or box grater, if you have patience)
- Squeeze as dry as you can with a cheesecloth or dish towel, in batches if necessary
- Add veggies to a mixing bowl with the potato starch, vegan egg & salt.
- Mix well
- Using an ice cream scoop (or ¼ cup measure), scoop mixture into your hands and form into a patty
- Transfer to baking sheet and flatten slightly with your hands or the back of a spoon (they will be crispier the flatter you make them.)
- Bake for 15 minutes, flip and bake another 10-15, until golden brown
- Transfer to a wire rack to cool & repeat with the rest of the mixture
- Enjoy, with my homemade applesauce recipe or my vegan sour cream!