Yesterday, I spent half the day in the kitchen preparing for tonight’s Passover dinner. I took some time experimenting with different recipes and swapping out ingredients to make healthier versions of my favorite meals. Potato Latkes are typically associated with Hanukkah, but a lot of people still make flourless versions that are Kosher for Passover. After surfing the internet and testing out different ones, this recipe from Blogilates was my favorite to reference. I used a slightly different method when making the Latkes and added some seasoning to it. I also made my own Greek Yogurt “Sour Cream,” and let me tell you that these latkes were beyond delicious and SO easy to make!!
“Potato Latke” Ingredients:
*serves 2 – 4 (depending how hungry you are and if it is the only side dish or not)
1 Large Zucchini
1 Medium Sweet Potato
1/2 Yellow Onion (chopped)
Seasoning: Garlic Powder, Black Pepper, Paprika
“Sour Cream” Ingredients:
Plain Greek Yogurt (I used 4 Tbsp for 2 Servings and it was plenty)
Juice of 1/2 Lemon
Chopped Fresh Parsley
(Directions Are Below)
– Using a peeler, peel the zucchini and sweet potato (discard the skin) in ribbon-like pieces. Then chop into tiny pieces. (If you have a Grater, you can use that instead of the peeling and chopping method, but be sure to remove the skin first with a peeler).
– Chop onion into very small pieces
– If using the peeling & chopping method (and not the grater), feel free to use a food processor if you have one, to more finely chop the zucchini, sweet potato, and onion together. It is not necessary, but I did use a small handheld one.
– In a medium bowl, mix the chopped zucchini, sweet potato, and onion. Add in the eggs and seasoning. You can use your hands or a spatula/spoon to mix.
– Heat the Coconut Oil in a nonstick pan over Medium Heat.
– Take the Latke mixture and place an amount of your choice in the pan. I prefer the Latkes to be on the small to medium size. If it’s too big, it may be difficult to flip! (This recipe made 12).
– Once you start to see browning on the edges, flip each Latke over to the other side (it’s about 3 minutes on each side).
– In a small bowl, mix the Greek Yogurt, Lemon Juice, and Chopped Parsley.
– Plate, Serve, Enjoy!!!
These look amazing! I need to try!
The Style Storm
They are so yummy!!! A lot of recipes called for flour or flour substitutes, but I honestly don’t think it needs it at all!! Let me know if you try them 🙂
These look delicious! I am definitely going to try them myself. 🙂
I know this is such a delayed response, but thank you! I hope you had a chance to try them!! 🙂
Love sweet potatoes. Great recipe and a healthy Potatoe pancake recipe I have not tried,thank you.
This looks wonderful! I am certainly going to try this! Thanks for the recipe!
they look great great recipe
I’ve never tried anything like this. I’m not even sure how to pronounce it, but that won’t stop me from eating it! Looks delicious!
They are so yummy!! A perfect side or appetizer. Let me know if you try them!
Look great !! I need to try these . This must be the way to make potato pancakes too. My husband is always asking for them so I’ll try yours and they try your recipe with potatoes. Thank you !!
Most potato pancakes sit in vegetable oil or olive oil. Olive oil is great for anything at room temperature or cooked at low heat because it changes composition when it is cooked at a certain temperature and you lose all of its healthy benefits. This is why I substitute for Coconut Oil when cooking at medium to high temps!! Please let me know if you try it!! Hope they come out great 🙂
I’ve never had latkes before but these look delicious!
They are delicious! You should totally try them!!
this looks wonderful!!
Thank you! Please let me know if you make them!
These sound pretty good and pretty easy to make. I like how healthy, it is something I think my family would like.
They’re super easy to make and definitely a healthier option! I hope your family likes them!!