Vegetable Latkas and Burgers


Levana Kirschenbaum, author The Whole Foods Kosher Kitchen  

Chanukkah is around the corner. Forget about those processed patties in the frozen section of your supermarket or health food store.  Rather, make your own delicious vegetable latkas and burgers on Channukah and anytime with any ingredients you like. I am giving you plenty of possibilities to play with.  No problem making them gluten-free: any flour will work.

Latkas and vegetable burgers are quite versatile; for a Sephardi touch, season with paprika, cumin, oregano, cinnamon, parsley, cilantro, etc.  Short and sweet selection of seasonings. Grain-based latkas are my favorite.  Substitute 2 cups cooked rice, millet, quinoa, lentils, chickpeas, any cooked grain you might have on hand, for the flour, and proceed as instructed.


Oil for frying
1 cup flour, any flour
4 eggs
1 large onion, grated very fine (use a food processor)
Salt and pepper to taste
8 cups grated vegetables: carrots, sweet potatoes, zucchini, celery root, turnips, parsnips; or minced frozen vegetables: cauliflower, broccoli, spinach, etc., in any combination you like (the shorter the selection the better; use the food processor).
Your favorite seasonings (no garlic powder ever): oregano, thyme, cinnamon, cumin etc.


Heat the oil in a heavy skillet, about 1∕3 inch high, until very hot.

Mix all remaining ingredients thoroughly in a bowl. Form patties and place them in the hot oil.

Fry until golden, about 3 minutes on each side. Take out with a slotted spoon and transfer onto a plate lined with paper towels.

Serve hot, alone or with your favorite sauce.


Yield:  makes 16 – 8 servings.

They will freeze very well. Reheat them in one layer in a 300 degree oven for 12-15 minutes.

Recipes: Side Dishes, Latkes, Vegetable, Parve, Kosher

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