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
Janet says
Thank you so much for this recipe and for sharing your menu. I was looking for something different for breakfast today and found this recipe. I did not have zucchini but had some butternut squash spirals I needed to use up so threw them in the blender and they worked perfectly. Very nice mix of spices. I did not get it to crisp up, may have been lack of patience, but I thoroughly enjoyed them.
Keri says
Another option for those of you who are having issues with them “staying together” – put them in a waffle iron :)
Amy says
Hi,
I realize this is an old post and this might be a silly question but how do you shred a sweet potato? Do you cook it first? Sorry just confused on that part lol.
Me says
Hi, I just tried it this morning. It was good. Amy, you shred the sweet potato raw.
Kelli says
When i make this I leave out the flour and make it just as hashbrowns. I LOVE it!! Can you tell me if you think it would be able to be frozen?
Lisa says
If you find your mixture doesn’t stick together, add another egg.
Mellissa Sevigny says
Sorry it didn’t work out for you Maura!
Tara says
Hi there
Just found your recipe this week and couldn’t wait to make these. They were delicious. One question though. Historically, I haven’t been a frying kinda girl because I tend to not be good at it. I heated my ghee and evoo in my iron skillet and added the mixture. It sizzled when i dropped them in so I know the pan/fat was hot enough. However they didn’t get crispy; more soggy. Brown and not real greasy-just not crispy. What did I do wrong????
Kate says
Do you cook the sweet potato before shredding it?
Mellissa Sevigny says
No, shred it raw!
Stacey says
Can these be frozen and reheated later in the microwave?
Kari says
I am making these right now. Just tasted one and they are delicious. The only thing I changed was using 2 Tbsp of oat flour instead of the coconut flour. The amount of spice you put in the recipe is perfect. Love them!