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Recipe Collection

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Carrot Latkes

Carrot Latkes Related:   gluten-free, Hanukkah, kid-friendly, nut-free, pareve, refined-sugar free, soy-free

Prep time: 15 min

Cook time: 25 min

Yield: 4 side servings

People on a gluten-free diet (and those not on a gluten-free diet!) often lack a sufficient amount of fiber in their diets. I add chia seed meal whenever and wherever I can. (Yes, it’s made from the same seed mentioned in those famous Chia Pet commercials!) Despite its humorous origins, chia is a nutritional goldmine. It adds stability to the latke and packs a powerful addition of fiber, anti-oxidants and several other minerals and nutrients. You can purchase chia seeds at most health food stores. I grind mine in a coffee grinder.

You can fry these latkes or broil them (both methods are outlined below). The fry method tastes more like the traditional latke we all know and love, but the broil method yields a less fragile latke that still tastes divine and uses less oil.

Not a carrot fan? Be creative. I’ve made this same recipe with zucchini (just make sure to drain and squeeze out the excess liquid before adding it to the mix, as zucchini has lots of water!), butternut squash and sweet potatoes. The possibilities are endless! Why not have a latke tasting party and see which ones you and your friends like best?!


  • 4 cups shredded carrots
  • 1 small onion, grated
  • ¼ cup unsweetened applesauce
  • 1 tablespoon chia seed meal mixed with 3 tbps warm water (this will form a gel)
  • 1 egg
  • ¼ cup flour of choice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • High-heat oil for frying (Grapeseed oil is good choice)


Combine the carrots, onion, apple sauce, chia gel and egg in a large bowl. In a small bowl, mix the flour, baking soda and salt until well blended, then mix dry ingredients into the carrot mixture. Option 1: Preheat your oven to broil. Mold the mixture in your hands into the size latkes you would like, squeezing out any excess liquid, and place on a parchment-lined baking sheet. Brush lightly with grapeseed oil. Broil for five minutes on top rack, brush with more oil and broil for five more minutes, or until crispy and golden brown. Flip the pancakes, and repeat the above step. Option 2: Pour ¼ inch of high-heat oil into a large frying pan. Mold the mixture in your hands into the size latkes you would like, squeezing out any excess liquid, and gently place in a hot frying pan. Fry over high heat until golden brown on both sides. Drain on paper towels. These are very fragile, so you will need a patient, gentle touch. Serve with your favorite dipper, from sour cream or applesauce to chutneys.

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