Zucchini Latkes

Save
Print

By

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
array(2) { [0]=> array(3) { ["thumb"]=> string(100) "https://www.furtherfood.com/wp-content/uploads/2014/11/Goldsmith-Katie-Zucchini-Latkes-1-150x150.jpg" ["full"]=> string(92) "https://www.furtherfood.com/wp-content/uploads/2014/11/Goldsmith-Katie-Zucchini-Latkes-1.jpg" ["attachment_id"]=> string(3) "850" } [1]=> array(3) { ["thumb"]=> string(100) "https://www.furtherfood.com/wp-content/uploads/2014/11/Goldsmith-Katie-Zucchini-Latkes-2-150x150.jpg" ["full"]=> string(92) "https://www.furtherfood.com/wp-content/uploads/2014/11/Goldsmith-Katie-Zucchini-Latkes-2.jpg" ["attachment_id"]=> string(3) "851" } }

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%

Print
NULL
further food collagen

Leave a comment

Your email address will not be published.

One thought on “Zucchini Latkes”

You Might Also Like

Save

Keto Cheesecake Fat Bombs

By Beth Romanski

The keto diet is a very popular nutritional approach which involves manipulating macronutrients to a higher-fat, moderate-protein, low-carbohydrate diet. Benefits can be increased satiety and weight loss if well-formulated under the guidance of a nut...

Save

Chunky Sweet Potato and Sweet Pepper Soup (Vegan)

By Kevin Schmidt

Chunky sweet potato and sweet pepper soup. Delicious & hearty soup made with sweet potatoes, sweet bell peppers, portobello mushrooms, kale, and chickpeas. Made simply in one pot in under an hour....

Save

Loaded Purple Sweet Potato Toasts (Vegan, Gluten- Free)

When I can get five superfoods in before 8 a.m., I call that a win! These Loaded Purple Sweet Potato Toasts are the perfect (and most colorful) way to do just that. Toppings are endless, but I, of course, had to do a sweet and savory variety. Sweet p...

Save

Anti-Inflammatory Adaptogenic Turmeric Waffles

By Shelby McFaddin

These turmeric waffles are a great way to start your morning! With a boost of adaptogens from Daily Turmeric Tonic, you'll strengthen your immune system and feel the anti-inflammatory effects. Turmeric is a power spice with so many benefits! Not only...

Save

Banana Peach Spirulina Smoothie Bowl

By Liz Ruybalid

Smoothie bowl, anyone? I figured it was time to step up my smoothie bowl game with that blue spirulina and voila, this beautiful banana peach spirulina smoothie bowl was born, enjoy!...

100% SATISFACTION GUARANTEE

30-day money back guarantee. No questions asked.

Send this to friend