'Potato' Pancakes

Sodium Girl


  • large carrots, peeled
  • large parsnips, peeled
  • large leek, washed and finely diced
  • large eggs, lightly beaten
  • 3 Tablespoons  all-purpose flour
  • 2 Teaspoons  dried dill
  • 1 Teaspoon  salt-free garlic powder
  • 1/2 Teaspoon  freshly ground black pepper
  •   Vegetable oil, for frying
  •   Applesauce, for serving
  •   Low-sodium Greek yogurt, optional

Potatoes are not only bland, but they become high in sodium when you try to overcompensate on flavor. For a healthier approach to your potato side dish, try these vegetable pancakes, made with shredded carrots and parsnips. 


Cover a plate or cooling rack with paper towels. Then, use a box grater to grate the carrots and the parsnips. In batches, squeeze the carrot and parsnip shreds over the sink until all the liquid is removed. Set them aside in a medium mixing bowl and repeat until all the carrots and parsnips have been squeezed dry.

Add the leeks, eggs, flour, dill, garlic powder, and black pepper to the bowl and using a wooden spoon or your hands, mix until everything is well combined. Add extra flour if the batter feels too wet and runny.

In a large nonstick skillet, heat 2 tablespoons of oil. When hot and ready, carefully make small patties (about ½ cup each) from the batter and place into the skillet, working in batches to not overcrowd the pan. Fry until golden brown, about 5 minutes per side, and then transfer the latkes to the paper-towel-lined plate or cooling rack. Repeat until all the batter has been latke’d and cooked. Serve immediately with applesauce and Greek yogurt. 


Calories per serving:

255 calories

Dietary restrictions:

Low Sodium Dairy Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 116g 178%
  • Carbs 108g 36%
  • Saturated 10g 51%
  • Fiber 23g 90%
  • Trans 1g
  • Sugars 27g
  • Monounsaturated 79g
  • Polyunsaturated 20g
  • Protein 23g 46%
  • Cholesterol 372mg 124%
  • Sodium 302mg 13%
  • Calcium 329mg 33%
  • Magnesium 169mg 42%
  • Potassium 2,098mg 60%
  • Iron 9mg 49%
  • Zinc 4mg 26%
  • Phosphorus 557mg 80%
  • Vitamin A 1,465µg 163%
  • Vitamin C 75mg 126%
  • Thiamin (B1) 1mg 46%
  • Riboflavin (B2) 1mg 50%
  • Niacin (B3) 6mg 28%
  • Vitamin B6 1mg 51%
  • Folic Acid (B9) 398µg 99%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 1%
  • Vitamin E 30mg 152%
  • Vitamin K 145µg 181%
Have a question about nutritional data? Let us know.
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