{ Zucchini Latkes } 

I could not be happier that the Whole30 allows potatoes! That has helped this nut-free vegetarian a lot this month!

Here’s a recipe for potato & zucchini latkes!

{ ingredients }

  • 1 cup shredded zucchini
  • 1 cup shredded potato ( I’ve tried with white potatoes & sweet potatoes)
  • 1/2 white onion, grated
  • 1 egg, beaten
  • 1 Tbsp. Coconut flour
  • ½ tsp. Garlic powder
  • ¼ tsp. Ground cumin
  • 2 Tbs. Fresh parsley
  • Salt & pepper to taste
  • 2 Tbs. ghee or clarified butter

{ directions }

  1. Combine zucchini, potato, onion & egg in a bowl.
  2. Mix coconut flour & spices together.
  3. Add dry ingredients to the zucchini mixture & stir until fully combined.
  4. Heat the ghee in a nonstick pan. Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a ½ inch thick cake is formed.
  5. Cook until golden & crisp, then flip carefully and cook the other side.
  6. Let rest on a paper towel before serving.

Makes 4 large latkes. Great topped with a fried egg!

{ Keep Cooking In Love & Light } 


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