Garden Vegetable Latkes

  • Yield: 12 servings

If you don't want to fry the latkes, you can spray an ovenproof skillet with oil and brown both sides of the pancakes in the skillet. Then place the skillet in a 375F oven 8 to 10 minutes to finish cooking through.


2pounds unpeeled red bliss potatoes, well washed
1medium zucchini, ends trimmed
1 yellow squash, ends trimmed
2 carrots, peeled
1medium onion
4 eggs, beaten, divided
3/4 to 1cup matzo meal
1pinch baking powder
1/4teaspoon nutmeg
Kosher salt and fresh-ground black pepper, to taste
1/2 to 3/4cup canola oil


  1. Grate potatoes, zucchini, yellow squash, carrots and onion by hand or in a food processor fitted with the medium shredding or French fry (julienne) disc.
  2. In a large colander, mix all the grated vegetables with half the beaten eggs and allow to sit 15 minutes. Use your hands to press out all the liquid applying as much pressure as you can.
  3. Transfer drained potato mixture to a mixing bowl. Add remaining beaten eggs, 3/4 cup matzo meal, baking powder, nutmeg, salt and pepper. Combine well. Mixture should resemble a thick pancake batter. If mixture appears too thin, add more matzo meal.
  4. Heat a large nonstick skillet over medium-high heat. Add 1/4 cup oil to the pan and heat oil. Add 1/4 cup batter for each pancake; do not crowd pan. Cook 3 to 4 minutes until golden brown and crispy around the edges. Turn pancakes over and cook 3 to 4 minutes. Place on prepared pan in oven. Repeat until all batter is cooked adding more oil as needed.

Nutritional Info *per serving

  • Calories 199
  • Fat 11g
  • Saturated Fat 1g
  • Cholesterol 62mg
  • Sodium 60mg
  • Carbohydrate 22g
  • Fiber 3g
  • Sugars 3g
  • Protein 5g