Carrot Potato Latkes


I’m getting ready for Chanukah over here and was thinking about how much I love my mother’s now vegan latkes. I taught her how to replace eggs with ground flax and that’s how we have been making them since I became vegan. This year, I was curious to try quinoa flakes as the egg replacer as Nava Atlas suggests in her recipe. And of course, it worked great.

As Nava says in her recipe, it is hard to give exact measurements because potato and carrot sizes vary so here is a picture of the little beauties I used today. With this amount of carrot and potato, I didn’t have to add any extra quinoa flakes but if yours are too loose, you may have to cook up more to hold them together.


I also like to fry up the latkes and then let them sit on paper towels to absorb the excess oil. Then, when I am ready to serve them, I place them on a baking sheet, cover them, and heat up in a 350 oven for 20 or so minutes. You can also freeze them and then reheat the same way.

1/4 cup + 2 tablespoons quinoa flakes
3/4 cup boiling water
2 russet potatoes
1 big carrot
1 small onion
Salt, a big pinch
White pepper, a pinch
High heat oil, for frying

Boil the water. Pour over the quinoa flakes and let stand until totally absorbed.

Grate potatoes, carrot and onion and combine. Stir in the wet quinoa flakes and season with salt and pepper. Mix well.

Heat oil in a nonstick pan. Using an ice cream scooper drop the latkes onto the oil and cook until the first side is nice and brown. Then flip carefully, press them down, and cook the other side.

Serve with homemade applesauce and enjoy!

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