Before I get to the yummy latkes recipe, I just have a few updates for you…
First, my microwave crisis is over thanks to my generous in-laws who surprised me with a new one this week. They were already the best in-laws ever, but this definitely edges them into in-law super star status! Thanks so much guys, love you bunches! But no, I won’t be popping out another grandchild for you anytime soon – there is a limit to what I’m willing to do to show my gratitude! ;) XO
Second, a quick update on my Whole 30 experience as we near the halfway point. I feel like I’m finally over the detox symptoms, which were not fun but also not horrible. I noticed this morning that the whites of my eyes are super clear and bright which is cool. My skin looks great, and with a few exceptions I generally have plenty of energy. The stiffness in my hands is still there but is much less noticeable and I hope that over time it will continue to dissipate. Also, I dropped 5 pounds in the first week – I know you aren’t supposed to weigh yourself but what can I say, I’m a rebel like that!
Honestly, I thought I would have lots more to talk about regarding the Whole 30 this month – detox symptoms, cheese withdrawals, chocolate withdrawals, bourbon withdrawals, cheese withdrawals (oh did I mention that one already!?), but I really haven’t missed anything as much as I thought. The Whole 30 has been kind of a non-issue for me actually. I’m feeling the benefits, but it hasn’t affected my eating patterns that much. I’m definitely enjoying eating a little more carbs in the form of fruit and sweet potatoes, and maybe that’s why I’m not really missing the other stuff! I hope you guys are also having a relatively easy time of it. I would love to hear about your experiences so far this month! What was hard, what unexpected benefits are you experiencing, would you do it again, etc.And now finally, we get to this delicious latke recipe that is totally Whole 30 compliant! These were 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. These latkes would also go great as a dinner side dish to pretty much any meat or poultry. It’s a great way to sneak some extra veggies into your kids menu – my five year old even liked them!
Zucchini & Sweet Potato Latkes
- Yield: (4) 5" latkes
- Category: Entree
- Cuisine: Latkes
Ingredients
- 1 cup shredded zucchini
- 1 cup shredded sweet potato
- 1 egg, beaten
- 1 Tbsp coconut flour
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/2 tsp dried parsley
- Salt & pepper to taste
- 1 Tbsp ghee or clarified butter
- 1 Tbsp EV olive oil
Instructions
- Combine the zucchini, sweet potato and egg in a medium bowl.
- In a small bowl, mix the coconut flour and spices together. Add the dry ingredients to the zucchini mixture and stir until fully combined.
- Heat the ghee and olive oil in a medium nonstick pan. 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.
Nutrition
- Serving Size: 1 latke
- Calories: 122
- Fat: 9g
- Carbohydrates: 6.25g net
- Protein: 3g
These do not stay together at all. All of them fell apart upon flipping. Do not recommend this recipe
★
You didn’t cook them long enough before flipping, or they would have stayed together just fine!
I’ve made these twice. The second time I added about 1/4 cup of finely chopped onion and liked them even better! I found them in my search for Whole30 recipes, but will still make them when I’m back to my “normal” eating :)
I LOVE latkes so I’m definitely going to have to try making these soon!!
I made too many substitutions but maybe this will help someone out! I used 1 cup of frozen, shredded hash browns (Whole30 compliant), added a little salt to the zucchini, let it sit and squeezed out as much water as possible. I also didn’t have coconut flour, so I used 1 Tbs flax seed. I think this helped bind everything, but they didn’t get super crunchy and tasted a little grainy. Next time, when I’m not Whole30, I’d use cornstarch. These were great still though!
★★★★
I made these, they were wonderful, topped with an egg, side with chicken, half the recipe I added chopped onions. I’m making more now. Freeze half the batch for later. I had no issues with them falling apart, I followed the recipe eyed the measurements. Great nonetheless.
O love this recipe. I squeezed the moisture and they held together. Day 3 of whole30 and this helps. Made extra looking forward to moree
Thanks
Jim
★★★★★
What are doing still using a microwave?! More symptoms you’re experiencing would go away if you’d prepare the food properly.
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.
Have to say, these were horrible. I’m going to try again with a few amendments. I think squeezing the moisture out of the Zucchini and sweet potato before cooking would make a huge difference. I’d probably remove/swap the cumin as well as I found it extremely overpowering.
★
Another option for those of you who are having issues with them “staying together” – put them in a waffle iron :)
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.
Hi, I just tried it this morning. It was good. Amy, you shred the sweet potato raw.
★★★★
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?
★★★★
Looks great, and I’ve made similar variations. The sweet potato adds so much flavor! I am surprised that you don’t mention using cheesecloth or another method to wring the excess water out of the zucchini. Do you find that your fritters are too soggy?
I tried to make these but they did not stick together at ALL. it became a hash brown like dish in the end. I got so frustrated!!!
★
If you find your mixture doesn’t stick together, add another egg.
I found this recipe to be a total bust, unfortunately. I even suspected that the zucchini would give off too much water so I squeezed them out before adding them to the sweet potato. But the mixture was just too wet and wouldn’t hold its shape. Then when I tried cooking them, they were gummy. They wouldn’t crisp up – so I dumped the first batch and turned the heat up a bunch, and then they just burned before they could really cook. I was making them as thin as possible, too, so that wasn’t the issue. Clearly from the pictures, they CAN work, but I wouldn’t say this is a consistent and reliable recipe. The whole batch went in the trash, which is my least favorite thing ever. :-(
★
Sorry it didn’t work out for you Maura!
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????
Do you cook the sweet potato before shredding it?
No, shred it raw!
Can these be frozen and reheated later in the microwave?
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!