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Carrot Scallion Pancakes Recipe

Staff Writer
Carrot Scallion Cake

Carrot Scallion Cake

Latkes are everyone's favorite Jewish fried food.  The typical latke is made with potato, flour and eggs.  I however, like to make a more Paleo friendly latke and now with this new recipe, I have 2 versions of Paleo pancakes.

Generally at Hanukkah, I make a Butternut Squash Latke, though this year I was searching for a bit of variety and so came up with this Carrot Scallion Latke.  Why carrots?  Well, first of all, my younger son asked me to make a carrot latke.  Second, given my Paleo preferences, I eat carrots and not potatoes.  Third, carrots make a healthier latke than potatoes --why?  Carrots are rich in carotenoids which promote good vision, regulate blood sugar and may also promote colon health and prevent cancer --who knew?!  Potatoes on the other hand are tough for me to digest, high in starch and can wreak havoc on blood sugar.

So, here, I present you with what I hope is healthier fried fare (if such a thing is possible) with these healthy and delicious Carrot Scallion Latkes.  Although Hanukkah is a celebration that entails a good deal of fried food, if you saute these in a bit of olive oil rather than deep frying them in inches of the stuff, they're a nice alternative to regular greasy Hanukkah food and a much healthier latke.

At Hanukkah, we also make doughnuts, or donuts (in Hebrew we refer to them as sufganiyot) and other fried goodies. While I haven't come up with my own sufganiyot recipe, Tovah from Gluten-Free Bay has a great recipe for gluten-free sufganiyot (jelly donuts), and Silvana also has several lovely looking gluten free doughnut recipes in her book Cooking for Isaiah.

Deliver Ingredients


  • 3 cups shredded carrots
  • 3 scallions, finely chopped
  • 3 eggs, whisked
  • 1/2 teaspoon celtic sea salt
  • 1/2 teaspoon coconut flour
  • Olive oil, for frying


In a large bowl combine carrots, scallions and eggs. Stir salt and coconut flour into carrot mixture.

In a large skillet heat oil. Scoop large tablespoonfuls of batter onto skillet. Fry patties on each side over medium heat until browned and crispy. Transfer latkes to a paper towel lined plate. Repeat process until all of the batter is used up

Serve with applesauce and sour cream (or yogurt).

If carrots aren't your thing take a look at my Butternut Squash Latkes. I hope you enjoy these healthy latkes as much as we do!


This post originally appeared on ElanasPantry.com.

Click here to see more recipes from Elana Amsterdam.

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.