Paleo Japanese Sweet Potato and Zucchini Latkes made with just 7 ingredients for an easy and healthy potato pancake recipe that is also Whole30 approved!
So it technically isn’t Hanukkah yet. But we are officially in full on LATKES mode over here friends.
Our family is a huge fan of latkes. They are staples at every single Hanukkah party and Jordan pretty much eats half a batch of them on his own.
For those wondering what a latke is… let’s back track a bit! Latkes are potato pancakes. They are a delicious savory potato pancake that is served for Hanukkah and dipped in applesauce or sour cream. They are traditionally fried in oil and you will smell like latkes for days after making them (I kid you not).
But these paleo latkes are a bit different! And they are paleo, Whole30 and a healthier version!
For starters these latkes are not just potato pancakes. They are made with zucchini as well for a little extra veggie. Plus I love zucchini pancakes! I also use Japanese sweet potatoes instead of traditional potatoes because those are my absolute favorite.
I also fry them in avocado oil then bake them in the oven after. You can also fry them in butter or ghee too if you prefer. They aren’t as greasy as the usual latke but I promise they are still so tasty!
Then there is a special guest ingredient when you fry them up. I add in my favorite Bonafide Provisions Organic Bone Broth as well. It adds just the right amount of flavor and helps crisp the latkes up and keeps the pan moist.
Ingredients needed to make these Japanese Sweet Potato and Zucchini Latkes:
- Japanese sweet potatoes are my absolute favorite. You can really use any potato you wish, but just make sure you use 3 cups shredded.
- Zucchini adds a little bit of extra greens to this recipe. I love sneaking these in here.
- Onion for extra flavor
- Pasture-raised eggs to help bind the veggies!
- Coconut flour as the main flour. I haven’t tested another option yet.
- Bonafide Provisions Organic Bone Broth is the best for cooking with. It is so versatile and it adds just the right amount of flavor to the latkes!
- Avocado oil or butter or ghee for frying!
These latkes are also whole30! For anyone looking for even more whole30 recipes, here are all of my faves!
Paleo Japanese Sweet Potato and Zucchini Latkes
The best Japanese Sweet Potato and Zucchini Latkes made with all paleo and gluten-free ingredients. A healthy Hanukkah recipe to enjoy all year around!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 10-12 pancakes 1x
- 3 cups organic Japanese sweet potatoes, shredded
- 1 cup organic zucchini, shredded
- 1/4 cup chopped onion
- 3 eggs, beaten
- 1/3 cup coconut flour*
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Bonafide Provisions Organic Bone Broth (any variety)
- Avocado oil or pasture-raised butter or ghee
- Squeeze any excess moisture out of the zucchini and potatoes
- In a large bowl, combine the zucchini, potatoes, onion and eggs
- Mix in the coconut flour and seasonings
- Line a baking sheet with parchment paper and preheat oven to 425
- Heat a large skillet with a generous pour of avocado oil and about 2 tablespoons of bone broth and warm over medium-high heat
- Form each latke by combining about 2-3 spoonfuls in your hand and form a pancake
- Once the oil/bone broth starts to bubble a bit, add the latkes to the skillet (I could fit about 4 at a time)
- Crisp for about 3 minutes on each side, adding more bone broth and oil as needed (you want to keep the skillet greased!)
- Add each crisped latke to the baking sheet then bake in oven for about 8-10 minutes, or until perfectly cooked through
- Serve with desired toppings (sour cream, unsweetened applesauce, anything you’d like)
*I haven’t tested other flours
Thank you Bonafide Provisions for sponsoring this post!