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Zucchini & Sweet Potato Latkes


  • Author: Mellissa Sevigny
  • Yield: (4) 5" latkes
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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

  1. Combine the zucchini, sweet potato and egg in a medium bowl.
  2. In a small bowl, mix the coconut flour and spices together. Add the dry ingredients to the zucchini mixture and stir until fully combined.
  3. 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.
  4. 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