The potato latkes are made with shredded potatoes, grated onions, eggs, and flour. The delicious, crispy fritters are an Ashkenazi Jewish staple. Latkes can be served with sour cream, applesauce, or smoked salmon. You can use them as an appetizer or side dish.

These recipes use matzo meal, a flour made from matzo, an unleavened bread that can be enjoyed during Passover. These recipes call for matzo meal – a flour made from matzo – an unleavened, traditional bread. You can also use almond or all-purpose flour. Or you can leave out the flour entirely for a gluten-free latke.

Latkes are entirely customizable, so you can make them suit your diet. While white potatoes are often used to make latkes as a base, sweet potatoes, carrots, and zucchini also work well.

What if you wanted to add some variety to your latke menu? These latkes are delicious and nutritious for Hanukkah or any special occasion.

Carrot Latkes

Carrots’ bright orange color comes from carotenoids. This antioxidant is a type of pigment that adds color and health benefits to any meal (although carrots of other colors are equally delicious and nutritious). Oregon State University states that carotenoids can improve eye and heart health and reduce cancer risk. These bright roots are more versatile than people think. Shred carrots to make a delicious, slightly sweet, and crispy latte.


Five medium carrots peeled and chopped

 Two large eggs

 One scallion thinly sliced

 1/4 teaspoon kosher sea salt

 To taste: freshly ground black pepper

 1/2 cup matzo meal

 Half a cup of vegetable oil


1Place the carrots on a paper towel or clean towel, and gently squeeze to remove any excess moisture.

2 Whisk together the eggs, scallion, and salt in a large bowl. Mix the matzo and carrots until they are well combined.

3Heat the oil on medium heat in a large skillet. Add the carrot mix and lightly press to form a circle. Cook for 3-4 minutes on each side or until lightly browned. As needed, work in batches. If desired, serve with applesauce and sour cream.