Latkes Recipe

A Whole Lotta Latkes

Latkes are the perfect 3 ingredient, warm winter appetizer. They’re also a fabulous side alternative to heavier carbs such as a whole baked potato or rice pilaf. Light and crispy, these latkes couldn’t be easier to make!

Most store bought or restaurant-made latkes are fried in inflammatory and highly processed vegetable and seed oils like canola, corn, peanut, soybean, or vegetable oil. I chose avocado oil (which I purchase for a discount from Thrive Market) instead because it is less refined and has a higher smoke point than the aforementioned oils.

In order to balance blood sugar, I would eat my latkes Fab Four-style. This means consuming protein, fat, fiber, and greens alongside the potato pancake. You don’t have to completely cut carbs; eat them with Fab Four foods that elongate the blood sugar curve and blunt any spikes!

Along with a roasted veggie or big green salad, I would serve the latkes with a high protein main such as:

If you’d like to learn more about how to use the Fab Four in order to experience food freedom, stabilize mood, feel a sense of satiety, and improve health markers, check out all of the resources I offer to get you going, starting today!

This article was originally published by Kelly LeVeque for The Little Market.

  • Prep Time

    5 minutes

  • Total Time

    10 minutes

  • Servings


  • Freezer Friendly




  1. Peel the skin from the yam and finely grate.
  2. Heat 2 tbsp avocado oil on non-stick, cast iron pan.
  3. Take ¼ cup of grated yam and lightly place in pan (like pancake batter).
  4. Sprinkle ½ teaspoon of chive on top while cooking and flip.
  5. Cook for two minutes on each side. Repeat until you use up the grated yam, adding more avocado oil to the pan if necessary. Serve warm and add salt to taste!