So, since being diagnosed type 1 3+ years ago, I have lately been “re-acquainting” myself with foods that at first seemed so challenging, but now wi a better understanding of things, I have been able to manage.

Now, with hannukah a few days away, it may be time to get to know latkes again! (although usually would make them new years day instead…). So, is there any advice out there for a latke lover looking to find an alternative to potatoes? As potatoes are a food from the new world, I have heard that the earlier latkes were often made with parsnips and pther (more diabetic friendly) root vegetables.

So, any advice on delicious, less carb extreme latke recipes?

I feel that like matzoh meal pancakes and matzoh brei at passover, latkes at Hanukkah are another traditional food that just shouldn’t be messed with. I personally feel that a little indulgence on occasiongoes a long way . . . so for those times where I just gotta, I do. I will limit my carbs for the day just to that dish and bolus for the carbs, checking myself afterwards for a second bolus later if needed. Sometimes it works and sometimes it doesn’t. This doesn’t give me license to do this every day or every week and never to go willy nilly and pig out however it’s always worth it in the end.

I don’t know about latkes, but I did make a side dish for thanksgiving that was a puree of potatoes, parsnips and turnips (cutting down the potato influence). Perhaps a parsnip/potato combination would work (though I’d agree with kiva about not messing with tradition :slight_smile:

Well, I guess it depends on the definition of “tradition” - it is definitely a secular holiday for me, but if the earliest jewish foods were using these other vegetables, then maybe they could work well?


I think one of the important things about latkes is the oil in which they are fried…as long as some oil is used they are traditional enough for me. I have a good recipe which is a blend of sweet and regular potatoes (small amount of regular), zucchini, carrots, onions, eggs, and I think some flour…maybe this year I will try almond flour. They start off with a quick browning in oil but are finished in the oven. They are nice and crunchy, and I make them pretty small so the carb load for a few is not so bad. The recipe is from Cooking Light magazine several years ago, although I have since doctored it. I don’t have it handy right now, but you might be able to find it online…all of CL’s recipes are.

Hi Hope - that sounds great, I will take a look. OIl is definitely the key!

Ok, let me straighten everyone out. Potatoes are a new world crop, our ancestors did not make potato latkes. So to commemorate that, I make:

Cheese Latkes

1 15-ounce container ricotta cheese
4 eggs
6 tablespoons all-purpose flour
2 tablespoons butter, melted and cooled
2 tablespoons sugar
1 teaspoon vanilla extract
Butter and/or vegetable oil for frying (I clarify the butter and use a butter/oil mixture)

Mix cheese, eggs, flour, melted butter, sugar and vanilla in a food processor

In a heavy griddle, heat oil (or butter) and cook the latkes similar to how you would cook pancakes, usually about 4-5 minutes

The estimated carb content for the entire batch is 85g, about 35g of which comes from the flour. You could readily substitute for the flour and get it even lower, but as written, this ends up with about 10g carbs for 2-3 latkes. Also, you could substitute for the sugar, but actually I found that the sugar made a big difference in how well the latkes fried, becoming carmelized and forming a crispy crust, hence I keep the vile sugar. If you really want low carb, substitute almond meal for the flour and splenda for the sugar.

Chag Sameach

ps. There is also a cauliflower recipe here (

I love those potatoe latkes! I know - no more potatoes. I feel the same way about potatoe soup.

But this Thanksgiving I made a creamy cauliflower soup in the manner that I would have made my pototoe soup and it turned out great. I thought it was going to be overwhelmingly cauliflowery tasting but it wasn’t. The consistancy of it seemed very potatoey. :slight_smile:

So I would try the cauliflower sub that bsc is recommending and see if you like it. Let us know what you come up with. I would love to be able to have these too again.

Also jimica is very potatoe like in form and texture - doesn’t have much of a distinctive taste so you could probably flavor it with whatever else. Don’t know how it will fry up though.

How I miss latkes, kugel & matzo brei! It’s not HanukKah without latkes.

Parsnips have as many carbs as potatoes, according to the carb counter I use. They’re very stringy & tough when raw & need to be cooked a lot, so not a good substitute.

I’ve made passable latkes using grated turnips & grated rutabagas. Not sure it helps a lot, but soaking the turnips in cream first lessens some of the strong turnip tangy flavor. I grind up some Wasa high fiber crackers in a blender to replace matzo meal. Also use scallions to replace some of the onion.

No substitute for noodle kugel or matzo brei, sadly.

Thanks, everyone, for the suggestions - I will report back!

Carb absorption from a nice greasy latke will be slowed by the oils etc., and this can be used to your advantage. It’s still the same total number of carbs but spreading out the absorption can help.

I’m not sure the parsnips and roots help much but the oil they are cooked in does.

We celebrate Hannabirthmas, a wacky mixture of Hannakah, Christmas, and two birthdays, and the featured food is latkes, and lots of 'em. My daughter was invited to a friend’s house for a sleepover later that night, and we assumed her sugars would be so crazy that she said no. I guess what I’m saving is that I’m with kiva on this one: the celebration won’t be the same without them. But maybe I’m wrong. I am going to try bsc’s recipe in advance.

I used to make them from 1/2 onion and 1/2 patato both grated to mush and a bit of flour to stick it together.