Zucchini Latkes

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This recipe is a great way to take a traditional holiday recipe and kick it up a notch. Perfect for gluten-free and paleo-followers, it’s also simply a nice alternative to the classic potato recipe. I love topping them with Greek yogurt in place of sour cream. You can experiment with creating different toppings as well, like a lemon-yogurt or avocado creme. Think outside the Chanukkah box!

Further Food Nutritionist Commentary:

It’s not every day you see a healthy, latkes recipe. Traditional latkes are made with shredded potato, which makes them heavier and starchier. This recipe offers a number of creative, healthy swaps worth noting. Using almond flour is a great gluten-free substitute for wheat flour, not to mention it is also higher in protein. The addition of flaxseed meal boosts the fiber and healthy fats. The best part about flaxseed meal is that you won’t even see or taste it. Lastly, zucchinis are naturally low in calories, about 20 calories per cup. They are also high in vitamins, minerals and antioxidants. Swapping the sour cream for Greek yogurt will even further boost the protein content and will save you unwanted calories and fat.


By Nicole Hallisey, RD, CDN
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Zucchini Latkes

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Servings: 4

Ingredients

1 pound zucchini (ends cut off and grated)

1 large egg (beaten)

½ cup almond flour

2 tablespoons golden flax meal

1 teaspoon sea salt

2 cloves garlic (minced)

1-2 tablespoons olive oil (or oil of your choice)

pepper to taste

Instructions

  1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain zucchini completely.
  2. Mix together all ingredients with the zucchini (except oil) in a medium size mixing bowl.
  3. Preheat a cast iron pan over medium heat. Pour in just enough oil to lightly coat the bottom.
  4. Place latkes in 1-tablespoon-sized pieces into the pan, taking care not to overcrowd the pan. Cook for about 2 minutes or until the latkes begin to set up and the bottom is golden brown. Turn over and cook another 1-2 minutes or until golden. Remove from the pan and place on paper towels to drain excess oil.
  5. Serve immediately while latkes are at their crispiest.
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain zucchini completely. Mix together all ingredients with the zucchini (except oil) in a medium size mixing bowl. Preheat a cast iron pan over medium heat. Pour in just enough oil to lightly coat the bottom. Place latkes in 1-tablespoon-sized pieces into the pan, taking care not to overcrowd the pan. Cook for about 2 minutes or until the latkes begin to set up and the bottom is golden brown. Turn over and cook another 1-2 minutes or until golden. Remove from the pan and place on paper towels to drain excess oil. Serve immediately while latkes are at their crispiest.

Nutrition Information

Calories: 163; Total Fat: 13g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 46mg; Sodium: 591mg; Potassium: 423mg; Carbohydrate: 7g; Fiber: 4g; Sugar: 2g; Protein: 7g

Nutrition Bonus: Vit C: 33%; Iron: 7%

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