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This no-fry version of traditional latkes is a great, healthy appetizer served with beet salad and a creamy and nutritious avocado “mayonnaise.” Slideshow: More Latke Recipes 

Food & Wine


Credit: Photo © Anya Kassoff

Recipe Summary test

Makes about 30 small pancakes


Beet Salad with Avocado Mayonnaise


Make the Latkes
  • Peel and shred the potatoes. Place them into a colander and thoroughly rinse with cold water. Leave to drain in the colander while peeling and shredding the onion.

  • Shake the excess water off the potatoes as much as possible and transfer them to a large bowl. Add in shredded onion, egg, flour, salt and pepper. Mix thoroughly.

  • Squeeze the mixture between your fingers, one small portion at a time, and try to make it as dry as possible. Preheat oven to 350°.

  • Thoroughly grease a muffin pan with olive oil. Distribute the potato mixture between muffin holes, pressing into the bottom to achieve a regular pancake thickness. Brush with olive oil and bake for 40 minutes. Let cool slightly before removing from the holes.

Make the Latkes
  • Bake, boil or steam the beets until fully cooked. Cool, peel and shred them, placing in a large mixing bowl.

  • In a separate bowl, mash flesh of 1 avocado with a fork. Squeeze the juice of 1/2 lemon over it. Add olive oil, mustard, salt and pepper and mix thoroughly.

  • Add the avocado “mayo” into the shredded beets, along with the garlic, herbs and walnuts. Mix well to incorporate. Adjust salt and pepper to taste.

  • Right before serving, cut another avocado into cubes, squeeze the juice of the remaining 1/2 lemon over it and add to the salad.

  • Serve latkes with sour cream or Greek yogurt and the beet salad.


The number of pancakes depends on the type of shredder that you use. I use a very sharp mandolin with a shredding attachment that produces more volume than a regular box grater.