Potato & Yam Latkes

Latkes is one of the most common food symbols of Chanukah. In Chanukah we eat food that is loaded with oil, for the miracle of the oil lamp, that lasted 8 days. 

I tried to recreate the healthiest version of potato latkes, without compromising on flavor. Instead of frying I'm baking, Instead of eggs I'm using flaxseed meal, and instead of just round ones, I shape them like menorah and dreidel for extra fun! It is an easy recipe that everyone can enjoy!

Here is a link to my youtube video:



Watch me make this recipe on TV

Potato & Yam Latkes


Yield: 30 latkes

Yam Latkes:

9-10 yams, peeled and grated 

1 onion, chopped

1/4  cup flaxseed meal mixed with 3/4 cup water, let sit for 15 minutes

1/3 cup gluten free oat  flour 

1/4 cup olive oil 



Potato Latkes:

Yield: 30 Latkes

10 potatoes, peeled and grated

1 onion, chopped

In a bowl mix 1/4 cup flaxseed meal with 3/4 cup water, let sit for for 15 minutes

1/3  cup gluten free oat flour 

1/4  cup olive oil 




Heat oven to 350 F.

Take a baking sheet and line with a parchment paper. 

You can grate the potatoes and onion in the food processor.

Add to a mixing bowl: the potatoes, onion, flaxseed meal, gluten free oat  flour, olive oil, salt and pepper. Mix with your hand until well incorporated.

Take a cookie cutter with your desired shape. Lay the cookie cutter on the baking sheet, take a scoop of the batter and place it in the cookie cutter, press tightly with your fingers into the mold, then gently lift the mold, keep doing it with the rest of the batter.

Bake in the oven for 30-40 minutes. Let it set for 10 minutes before serving.