What Vegetables Are Used in Latkes? Beyond the Classic Potato

January 1, 2026 •

4 min read

While most people associate latkes with potatoes, early versions of this dish were made with ingredients like cheese or turnips in Eastern Europe. The potato-based latke gained prominence in the 19th century due to the potato's availability, but the tradition of using various vegetables continues today.

Quick Summary

A guide detailing the various vegetables used in latkes, from classic potatoes and onions to creative variations featuring root vegetables like sweet potato and parsnips, or lighter options such as zucchini.

Key Points

Classic Foundation: Traditional latkes are made primarily with grated starchy potatoes (like russets) and onions for a savory, crispy pancake.
Moisture is the Enemy: Squeezing out excess liquid from grated vegetables is crucial for achieving a crispy texture. Don't discard the resulting potato starch, as it's a key binder.
Root Vegetable Variations: Modern latkes often use colorful root vegetables such as sweet potatoes, carrots, parsnips, or beets, which introduce unique sweetness and earthy flavors.
Summer Veggie Options: Lighter latkes can be made from summer vegetables like zucchini and yellow squash, which offer a fresher, less dense alternative.
Vegan Binders: For a vegan version, eggs can be replaced with chickpea flour, potato starch, or a flax egg to bind the grated vegetables together effectively.
Flavor Enhancements: Beyond the base vegetable, ingredients like fresh herbs (dill, parsley), garlic, or warming spices can elevate the flavor profile of any latke.

The Traditional Mainstay: Potatoes and Onions

At the heart of the most recognized Ashkenazi latke recipe are two foundational vegetables: potatoes and onions. The choice of potato is critical for achieving the perfect crispy texture. Starchy russet potatoes are the traditional favorite, as their low moisture content and high starch help them bind together and produce a characteristically crispy fritter when fried. Onions are grated alongside the potatoes, their pungent flavor and aromatic qualities complementing the mild potato taste. The combination is a beloved classic for a reason, providing a deeply savory and satisfying experience.

The Importance of Moisture and Starch Management

To achieve the desired crispiness, managing the moisture in the grated vegetables is essential. After shredding, the potato and onion mixture should be squeezed dry using a clean kitchen towel or cheesecloth. The liquid that collects contains a crucial component: potato starch. This starch, which settles at the bottom of the drained liquid, should be mixed back into the dry shreds to act as a natural binder, further enhancing the latke's crispness. For those making latkes with a food processor, a large-hole grating disk is recommended to prevent the shreds from becoming too mushy.

Colorful Root Vegetable Latke Variations

Branching out from the classic potato-and-onion base opens up a world of colorful and flavorful root vegetable possibilities. These hardy vegetables add new dimensions of sweetness and earthiness to latkes.

Sweet Potatoes and Carrots: Combining grated sweet potatoes and carrots creates a vibrant, slightly sweeter latke. The natural sugars caramelize when fried, and the beta-carotene from the vegetables adds a rich, orange color.
Parsnips and Turnips: For a more earthy and peppery profile, incorporating grated parsnips and turnips into the mix is an excellent choice. This variation taps into the pre-potato history of latkes, which once featured such root vegetables.
Beets: Beet latkes are a visually stunning option, adding a deep purple or red hue to the pancakes. They can be paired with ingredients like horseradish sour cream for a tangy and sharp contrast.
Celery Root: Also known as celeriac, this root vegetable provides a delicate, celery-like flavor and a creamy texture when grated and fried.

Creating a Balanced Root Vegetable Blend

When blending root vegetables, aim for a mix that offers a good balance of starch and moisture. For example, combining sweet potatoes (lower starch) with some russet potatoes (higher starch) can help with binding and crispiness. Adding aromatics like garlic or spices can further enhance the flavor profile of these unique latkes.

Lighter Latkes with Summer Vegetables

For a less dense, lighter-textured latke, summer vegetables offer a fresh alternative. These options are often lower in starch and require careful handling to prevent a soggy outcome.

Zucchini: Zucchini latkes are a popular, lighter alternative. A key step is to thoroughly salt and drain the grated zucchini to remove excess water, ensuring a crispy, not mushy, result.
Yellow Squash and Corn: Combining grated yellow squash with sweet corn kernels adds a summery sweetness and textural contrast.

Comparison Table: Vegetable Latke Variations


Vegetable Base	Flavor Profile	Texture	Preparation Tips
Classic Potato	Savory, earthy, traditional	Crispy exterior, tender interior	Use starchy potatoes (russet). Squeeze out moisture and re-incorporate starch for best results.
Sweet Potato/Carrot	Sweet, earthy, slightly caramelized	Softer than potato latkes	Add some higher-starch potato for binding. Pairs well with warming spices like cinnamon.
Zucchini/Yellow Squash	Mild, fresh, slightly sweet	Lighter, more delicate	Crucial to salt and squeeze out all excess moisture to avoid sogginess.
Root Vegetable Mix	Complex, earthy, often sweeter	Varies depending on blend	Combine a mix of starches and flavors for depth. Can be more fragile; handle with care.

Vegan Alternatives and Flavor Enhancers

For those seeking a vegan or gluten-free latke, several alternatives can replace eggs and flour as binders.

Chickpea Flour and Potato Starch: A vegan version can use chickpea flour and potato starch instead of eggs and flour. These provide effective binding while maintaining a delicious, crispy texture.
Flax Egg: For a quick binder, a 'flax egg' (ground flaxseed mixed with water) can be used to hold the vegetable shreds together.

Enhance the flavor of any latke with additions like fresh herbs (dill, parsley), garlic, or a pinch of spices like nutmeg or cumin. For a delicious twist, consider baking vegetable latkes in the oven for a healthier, less oily option.

Conclusion

While the classic potato latke holds a special place in tradition, the versatility of this dish allows for endless experimentation with different vegetables. From the traditional savory potato and onion to sweet and earthy root vegetable blends, and even light and fresh summer squash fritters, the humble latke can be a canvas for culinary creativity. So next time you're in the mood for a crispy treat, consider moving beyond the classic and exploring the delicious and varied world of vegetable latkes.

For a specific recipe incorporating a mix of root vegetables, check out this Root Vegetable Latkes Recipe from the Food Network.

Frequently Asked Questions

The main vegetable in traditional Ashkenazi latkes is the potato, typically a starchy variety like the russet, grated and mixed with onion.

Yes, you can use a wide variety of vegetables. Popular options include sweet potatoes, carrots, zucchini, parsnips, and beets, often grated and mixed with other latke ingredients.

To prevent soggy latkes, you must thoroughly squeeze out all excess moisture from the grated vegetables using a clean kitchen towel or cheesecloth before mixing in the binders. For potatoes, re-incorporating the reserved potato starch from the drained liquid helps with binding.

Starchy potatoes, like russets, are generally considered the best for latkes. Their lower moisture content and high starch produce a crispier, more satisfying latke.

Yes, latkes can be made vegan by replacing eggs with binders like chickpea flour, potato starch, or a flax egg. The binding properties help the vegetable shreds hold together during frying or baking.

Yes, mixing vegetables is a great way to add complexity. Combining root vegetables like carrots, sweet potatoes, and parsnips creates a balanced and flavorful fritter.

While onion is a standard ingredient in traditional latkes and adds a key aromatic flavor, it is not strictly necessary. It can be omitted or replaced with scallions or garlic for a different taste.