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Paleo Vegetable Latkes

  • Author: Tina Turbin


These healthy, low carb latkes are wonderful as a breakfast dish or they be served as a side to any dish, like my Paleo Beef Ribs. I highly recommend serving these with apple sauce and Paleo Sour Cream. Yummy!


  • 1 large parsnip, peeled and shredded
  • 2 large russet potatoes, scrubbed and shredded
  • 2 large carrots, peeled and shredded
  • 3 leeks (white and light green parts only) or 1 onion, chopped
  • ¾ cup almond flour (or your favorite grain-free flour)
  • 1 teaspoon baking powder
  • 3 large eggs, beaten (or egg substitute)
  • Salt and pepper to taste
  • ¼½ cup oil


  1. In a colander, rinse the parsnips and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
  2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt and pepper.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Drop in large spoonfuls of the batter, flattening each with the back of a spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes per side.
  5. Transfer the latkes to a paper towel-lined baking sheet in a 200F degree oven until ready to serve.
  6. Enjoy!

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Tina Turbin

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