Three Root Vegetable Latkes

Potato latkes are a traditional Jewish or Eastern European dish, especially served on Hanukkah. I wanted to make a healthy version, so I used a blend of root vegetables. Use the grater blade of a food processor to grate the veggies.

1. Preheat the oven to 400°F (200°C). Spray a large oven dish with vegetable oil.
2. In a skillet sprayed with vegetable oil, add the oil, onions and garlic. Sauté on medium heat for 10 minutes until tender. Add the sugar and sauté another 5 minutes. Place in a mixing bowl.
3. Squeeze out the excess moisture from the grated vegetables. Add the vegetables to the onion mixture along with the dill, eggs and salt and pepper.
4. Pat into 12 latkes, flatten and place them in an oven dish. Spray the patties with vegetable oil. Bake for 20 minutes, turning halfway through the baking time, just until the vegetables are tender. Serve with the tzatziki.


2 tsp (10 mL) vegetable oil
2 cups (500 mL) diced onion
1 tsp (5 mL) crushed garlic
2 tsp (10 mL) brown sugar
2 cups (500 mL) grated butternut squash
2 cups (500 mL) grated peeled baking potato
1 cup (250 mL) grated peeled parsnips
3 Tbsp (45 mL) chopped fresh dill or 1 tsp (5 mL) dried
2 eggs
pinch of salt and pepper
½ cup tzatziki

Makes 6 servings.

Preparation time: 20 minutes
Cooking time: 35 minutes
Make ahead: Grate the vegetables early in the day but keep them covered with water and refrigerated. Drain well, then prepare.

Nutritional Information per Serving
Calories 167
Carbohydrates 32.1 g
Fibre 4.9 g
Protein 4.2 g
Total fat 2.7 g
Saturated fat 0.7 g
Cholesterol 47 mg
Sodium 84 mg