Yam & Carrot Latkes topped with Peanut Sauce

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Yam and Carrot Latkes topped with Peanut Sauce

Yam and Carrot Latkes topped with Peanut Sauce

Prep 20 mins   Cook 10 mins   Eat 30 mins

Since it’s Hanukkah, I’ve been seeing a lot of latkes on the blogs and in the news.  I was going to a holiday party at a friend’s house, so I decided I would use the yams, carrots, red onion and cilantro I had in my refrigerator to make some latkes for the party.

Latke mix - yams, carrots, red onion, cilantro

Latke mix – yams, carrots, red onion, cilantro

I shredded them all together with some eggs and flour and created a new twist on latkes.

Latkes on the griddle

Latkes on the griddle


This latke recipe uses very little oil, as it relies on the non-stick surface of the griddle to release the latke from the cooking surface.

Almost time to eat!

Almost time to eat!

The orange color makes a beautiful presentation and is full of Vitamin A, antioxidants and beta-carotene.  I had some peanut sauce in my freezer leftover from another party and I thought this would go great with the latkes.  To my tastebuds, this was a winning combination and one I will make again and again.

Try them also with Stokes purple sweet potatoes available from Frieda’s Specialty Produce.   

Print this Recipe

Yam & Carrot Latkes topped with Peanut Sauce

Yam and Carrot Latkes topped with Peanut Sauce

Yam and Carrot Latkes topped with Peanut Sauce

  • 3 eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • 1/2 cup flour
  • 4 cups yams, peeled and shredded (2 medium)
  • 2 medium carrots, peeled and shredded
  • 1/2 large red onion, diced
  • 1/4 cup chopped cilantro
  • 2 Tbs canola oil
  • 1/4 cup Thai peanut sauce or sour cream

1. In a large bowl, whisk eggs, add baking powder, salt, pepper until combined and mixture is smooth. Add flour but do not stir. Set aside

2. Dice onion and add to bowl.  Peel and shred carrots and yams and add to bowl.  Rough chop cilantro and add to bowl.  Once all ingredients are in the bowl, mix ingredients just until combined.

3. Heat non-stick griddle or skillet to medium high heat. Spray or brush olive oil onto non-stick surface. Make 3-inch  latke patty with hands and place on griddle. Repeat until you have filled the griddle with latkes.  Cook for about 5 minutes each side or until latke begins to brown.  Flip over and press down to cook other side for another 5 minutes.  Remove latkes to baking sheet. For best results, serve immediately. Latkes can be made ahead and reheated in a 300° oven until warm.

4. Serve latkes with a Thai peanut sauce (jarred or home made) or sour cream if you prefer. Makes 25-30  3-inch latkes.

Servings: 8

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