These keto zucchini latkes are a great way to use up that abundance of summer zucchini! Don’t rule them out because they contain sweet potato – with only 6g net carbs, these are totally doable on the keto diet!
These keto zucchini latkes are easy to make and SO tasty! Crispy on the outside and sweet and slightly starchy on the inside, they went great with a poached egg for my breakfast.
Whether you’re growing it yourself or you have a neighbor with a garden, zucchini is plentiful for almost everyone in the summertime. If you’re like me, you are always looking for creative and delicious ways to use it up in keto recipes, and I can’t recommend these keto zucchini latkes high enough!
These keto zucchini latkes would also go great as a dinner side dish to pretty much any meat or poultry. And they are a great way to sneak some extra veggies into your kids menu – my five year old even liked them!
Super healthy and both gluten and dairy free, these keto zucchini latke recipe is also Whole30 compliant, Paleo friendly, and Squeaky Clean Keto Approved! But they are so delicious that you won’t feel like you are missing out on anything when you’re eating them!
I added sweet potato to these zucchini latkes, for both flavor and texture – and they are truly delicious as is. Sweet potatoes are high in natural sugars, but in small amounts they can definitely be tolerated on the keto diet. If you don’t want to risk itand prefer to lower the carbs even further in this recipe, you could replace the 1 cup of sweet potato with an equal amount of grated zucchini.
I can’t stress enough that you must be sure to squeeze any liquid out of the grated zucchini before adding it to the latke batter, and consider another tablespoon of coconut flour to ensure that these keto zucchini latkes will hold together during frying if you decide to omit the sweet potato.
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Keto Zucchini Latkes
- Total Time: 18 minutes
- Yield: (4) 5″ latkes
- Diet: Diabetic
Description
Crispy on the outside and tender on the inside, these zucchini latkes will be a hit every time!
Ingredients
- 1 cup shredded zucchini
- 1 cup shredded sweet potato (or zucchini)
- 1 egg, beaten
- 1 tablespoon coconut flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried parsley
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Place the grated zucchini in a clean kitchen towel and squeeze until the liquid is drained out of it.
- Combine the drained zucchini, sweet potato and egg in a medium bowl.
- In another small bowl, mix the coconut flour and spices together.
- Add the dry ingredients to the zucchini mixture and stir until fully combined.
- Heat the olive oil in a medium nonstick pan over medium heat.
- Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a 1/2 inch thick cake is formed.
- Cook on medium heat until golden and crisp, then flip carefully and cook the other side.
- Remove to a plate lined with paper towels to drain.
- Season with an additional sprinkle of kosher salt.
- Serve hot.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: keto side dish
- Method: pan fry
- Cuisine: German
Nutrition
- Serving Size: 1 latke
- Calories: 122
- Fat: 9g
- Carbohydrates: 6g net
- Protein: 3g
Kim M says
Was wondering if this could be made ahead of time, like the night before?
Thanks!
Mellissa Sevigny says
It could but they will lose their crispness over time.
Kim M says
What about making the mix and frying the next day?
Mellissa Sevigny says
That could work!
JJ says
This may sound like a silly question – but are the sweet potatoes baked first?
I am starting Whole 30 next week and trying to compile a bunch of recipes before I start.
These look amazing!
Thanks
Mellissa Sevigny says
No JJ you just grate them raw and use them like that! Enjoy!
Mellissa Sevigny says
Tablespoon!
Ashley says
I’m eating these as I type. These are DELICIOUS! I wish I was eating sour cream with them, but I’m trying to avoid dairy still as I just finished my 30 days about a week ago. I added some chopped red onion, lots of garlic powder, some onion powder (can you tell I like onion?), a bit of ground mustard, and I kept the cumin in. I skipped the parsley. Seriously awesome. Definitely planning to make them regularly. Thanks for the great recipe!
Kaylee says
Just made these! I substituted carrot for the sweet potato and added onion flakes . . . As a last minute thought I added in a can of salmon. Not bad though I preferred the carrot and zucchini better.
I have made these before with the sweet potato and it was excellent! Thanks so much for the wonderful recipe!
Jo says
I was wondering- are you using sweet potato or yam? In the picture it looks quite orange, but mine didn’t have any of that color. They were really good with sweet potato, though!
T says
Mmmm these were delicious! Had no coconut flour, so I sub’d in 1/4C of almond meal and served it with some melted mozzarella and bacon with a spicy sriracha mayo sauce on the side.
Mellissa Sevigny says
Another egg might have worked Cheryl – but if there is too much moisture in the mix it might actually make it worse so it’s hard to say. The other problem could have been that they are so fragile you really have to let them set awhile in the pan and be patient before flipping them the first time. Hope you’ll try them again and let us know how they come out!
Cheryl Colgan says
PS- they are delicious though, together OR apart :)
Mellissa Sevigny says
Thanks Cheryl! ;)
Mellissa Sevigny says
Having been on keto myself for months I was nervous about adding some sweet potatoes too but so far I’m down 6 lbs this month on the Whole 30 even though I’m eating fruit and some sweet potatoes. This recipe is a happy medium for us carb-a-phobes since it’s only a small amount of the sweet potato in each latke. Enjoy them and I hope you’re still going strong on your Whole 30!