Baked Rainbow Root Vegetable Latkes with Lemon-Dill Greek Yogurt: A Healthier Holiday Treat

Add nutrients, cut fat, and let flavors explode with this twist on a traditional potato pancake. Instead of frying potatoes, bake a rainbow of root vegetables and zucchini for a blend of earthiness from parsnip, sweetness from carrot, and a savory addition from onion. Then top them with a lighter alternative to sour cream in the form of Greek yogurt with bright lemon and fresh dill. 

With this dish, you’ll cut carbs and fat, increase antioxidants, and feel lighter than after fried potato latkes with sour cream. They’re even easier to make, since you don’t have to deep fry!

Variations and Serving Suggestions

• For spicy heat, add ¼ teaspoon of cumin or cayenne pepper.
• For a variety of vegetables, swap carrots and parsnips for any shreddable vegetables like cabbage, beets, fennel, or cabbage. 
• For shortcuts, purchase pre-shredded vegetables like shredded carrots and shredded cabbage. 
• For lower-carb pancakes, use almond meal instead of whole-wheat flour.
• For a traditional topping, add stewed apples in slices or pureed with cinnamon.
• For a balanced meal, serve the latkes and yogurt with a source of lean protein like 3 ounces of chicken or fish, or ½ cup of garbanzo beans. Add a light salad or fresh fruit for more fiber.
• Have leftovers with fruit and cottage cheese for a nutritious breakfast. 

Recipe for Baked Rainbow Root Vegetable Latkes with Lemon-Dill Greek Yogurt

Makes 4 servings

Ingredients:

Latkes

• 1 cup shredded carrots
• 1 cup of parsnips, grated
• 1 cup grated zucchini, packed
• ½ cup of grated onion
• 2 eggs
• ¼ cup of whole-wheat flour
• Salt and pepper to taste
• 1 tablespoon of olive oil

Lemon-Dill Greek Yogurt

• ¾ cup plain non-fat or low-fat Greek yogurt
• 1-2 tablespoons of lemon juice or 1 tablespoon of vinegar
• 1-2 tablespoons of chopped fresh dill weed
• (Optional) 1 clove of garlic, peeled and minced
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°. Line a baking sheet with parchment paper or sprayed wax paper. 
2. Using a kitchen towel, press as much moisture as possible from the grated vegetables. This will make the final product crispier. 
3. In a large bowl, beat the eggs. Add the vegetables, flour, salt, and pepper. Stir gently to combine. 
4. Using a spoon or a scoop, add ¼-⅓-cup mounds of batter to the baking sheet. Press them to ½-inch thickness. Using a pastry brush, brush olive oil over the tops. Bake for 12-15 minutes, then flip and bake another 10-15 minutes, or until golden brown and cooked through.
5. To make the yogurt sauce, stir together the yogurt, dill, lemon juice or vinegar, salt and pepper, and garlic if using. 
6. Serve the latkes warm with the sauce. 

Nutrition information per serving: 260 calories, 7 grams of fat, 1 gram saturated fat, 50 mg cholesterol, 560 mg sodium, 32 mg carbohydrates, 10 grams sugar, 6 grams fiber, 10 grams protein

Reviewed by Natalie Stein, MS, MPH, CDCES