Recipe by Faigy Grossman

Vegetable Dreidel Latkes

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Parve Parve
Easy Easy
8 Servings

Delicious and adorable, these dreidels are almost too cute to eat! Make them with regular potato kugel batter if you go for more typical latke fare or, if you dare, swap out these veggies for more interesting ones!

Yields 16-18 dreidel latkes


Vegetable Dreidel Latkes

  • 1 medium zucchini, scrubbed

  • 2 large carrots

  • 5 large potatoes

  • 1 small onion

  • 3 eggs

  • 1/3 cup oil, such as Gefen Canola Oil



Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Spray the insides of your metal dreidel cookie cutters with cooking spray and place them on a lined baking sheet.


Using a food processor, finely shred the zucchini and put in a bowl; squeeze out the excess liquid. Finely shred the carrots and two of the potatoes; add to the bowl. Using the kugel blade, grate remaining potatoes and onion and add to the bowl with remaining ingredients. Stir the mixture to combine, and season to taste.


Spoon the batter into the cookie cutters and bake for one hour and 15 minutes or until the dreidel latkes are crispy and browned. Remove from the oven and allow to cool for 15 minutes.


Using a spatula, lift the dreidels off the pan and slide them out from the cookie cutters; set aside. Repeat with any remaining batter. Serve hot or warm.


Oriental Trading sells well-priced metal dreidel cookie cutters. I used them for the Vegetable Dreidel Latkes recipe, and they worked very well.


Food And Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Vegetable Dreidel Latkes

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