Recipe details

Denise says:

  • The story of the Chanukah miracle promotes oily food, but for a healthier option, I have baked these latkes instead of frying them.
  • This is a twist on a traditional favourite but adds flavour, colour and crunch to the final recipe.
  • The secret is to cook them at a high temperature so that the ingredients go crispy without burning!
  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Makes: 30 small or 20 large latkes


  • 350g carrots -peeled and coarsely grate
  • 150g potatoes – peeled and roughly chopped
  • 1 onion -peeled and coarsely grated
  • 1 tablespoon cornflour
  • 100g chickpea flour (gram flour or besan)
  • 1 teaspoon baking powder
  • 2 tablespoons za’atar powder
  • 1 tablespoon harissa paste – optional
  • 1 teaspoon salt
  • 1 egg
  • Garnish with chopped chives


  1. Preheat the oven to 220C/425F
  2. Using your food processor grate or by hand, coarsely grate the carrots, potatoes and onions.
  3. Squeeze out any excess liquid with a clean tea cloth.
  4.  Transfer to a bowl, add the cornflour, chickpea flour, baking powder, za’atar, harissa paste,  salt and egg.
  5. Mix well so that the spices are evenly distributed.
  6. Take about 1 large tablespoon of mixture, flatten it and place on a tray lined with baking parchment paper. It doesn’t have to be perfect; those crispy edges are the best!
  7. Bake for about 15 minutes, then flip over and bake for 5 more minutes.
Serve with apple sauce, yoghurt, sour cream or tahini dressing and garnish with chopped chives.


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