Sweet Potato and Zucchini Latkes

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This recipe makes 12 servings
Recipe Nutrition Info Comments 0
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Our twist on this Hanukkah favorite yields a delightfully crispy and slightly sweet pancake. Prepare the batter right before cooking to prevent excess liquid and soggy cakes; pour off any excess liquid while cooking, if necessary. These lacey latkes are delicate, so don’t press down too hard on them once they are in the pan.


  • 1 medium zucchini
    ends trimmed
  • 1 large potato(es), sweet
  • 1/4 cup(s) onion(s)
  • 1 large egg(s)
    lightly beaten
  • 1/4 teaspoon salt
  • 1 pinch pepper, black ground
  • 3 tablespoon oil, canola
  • applesauce, unsweetened


  • 1

    Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.

  • 2

    Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add zucchini mixture by heaping tablespoons to skillet, gently flattening with the back of the spoon as you go. Cook until the edges are golden, 1 to 2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels.

  • 3

    Repeat with remaining 1 1/2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.

  • Makes 24 (2-inch) latkes; 2 latkes per serving

MAKE-AHEAD: Latkes can be made up to 6 hours in advance and kept covered at room temperature. Reheat on a baking sheet (preferably dark bottomed) at 375°F until warmed through, about 5 minutes.

Nutritional Information Amount Per Serving
  • Calories55
  • Total Fat4g
  • Saturated Fat0g
  • Sodium61mg
  • Carbohydrates4g
  • Dietary Fiber1g
  • Protein1g
  • Cholesterol16mg
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