Zucchini and Sweet Potato Latkes
Try this Zucchini and Sweet Potato Latkes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt & pepper to taste
- 1 egg, beaten
- 1/2 tsp garlic powder
- 1 cup shredded zucchini
- 1/4 tsp ground cumin
- 1 tbsp ev olive oil
- 1 tbsp coconut flour
- 1/2 tsp dried parsley
- 1 cup shredded sweet potato
- 1 tbsp ghee or clarified butter
- Carbohydrate 3.12512172987616 g
- Cholesterol 46.53 mg
- Fat 9.13139509196118 g
- Fiber 1.55741893380622 g
- Protein 2.33580588041796 g
- Saturated Fat 4.87605375173453 g
- Serving Size 1 1 ) 5" latke (53g)
- Sodium 60.4848316562897 mg
- Sugar 1.56770279606994 g
- Trans Fat 0.570210795201376 g
- Calories 99 calories
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 ½ 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.
