Ingredients
Scale
- 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.
- Category: Entree
- Cuisine: Latkes
Nutrition
- Serving Size: 1 latke
- Calories: 122
- Fat: 9g
- Carbohydrates: 6.25g net
- Protein: 3g