Root Vegetable Latkes

Randy Mayor; Lydia DeGaris-Pursell

Latkes are pancakes made from potatoes and are traditionally served as a side dish during Hanukkah. Though they can be made ahead and kept warm in the oven, these latkes are best served immediately.

Yield: 5 servings (serving size: 2 latkes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 24%
  • Fat: 5.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 3.3g
  • Protein: 5g
  • Carbohydrate: 37.6g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 268mg
  • Calcium: 29mg


  • 2 1/2 cups shredded peeled baking potato (about 1 large)
  • 1 1/4 cups shredded parsnips
  • 1 1/4 cups shredded peeled sweet potato
  • 1 teaspoon salt
  • 1 1/4 cups chopped onion
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 2 large egg whites
  • 2 tablespoons vegetable oil, divided


  1. Combine first 4 ingredients in a colander lined with paper towels; let stand 20 minutes. Drain and squeeze excess moisture from potato mixture. Transfer potato mixture to large bowl; add onion, flour, and pepper. Toss well; stir in egg whites.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 minutes on each side or until browned. Repeat procedure with 1 tablespoon oil and remaining batter.
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