Vegetable Latkes
Traditional latkes get a healthy makeover. My recipe packs in loads of veggies and swaps refined white flour for super absorbent arrowroot starch to help with crisping and keep them gluten free.
Prep Time – 10 minutes
Cook Time – 30 minutes
Servings – Makes 18-20 medium latkes
Ingredients
· 2 sweet potatoes (about 2 cups shredded)
· 2 russet potatoes (about 2 cups shredded)
· 1 large zucchini (about 2 cups shredded)
· ½ cup yellow onion, finely chopped
· 2 eggs
· ½ cup of arrowroot starch
· 2 tsp sea salt
· ½ tsp white pepper
· Coconut oil for cooking
DIRECTIONS
Peel the potatoes. Using a box grater or the grater attachment on a food processor, grate the potatoes and zucchini into fine shreds. Place the shredded vegetables in a dish towel or cheese cloth and strain out as much excess liquid as possible. Place the vegetable shreds in a large bowl (should yield about 6 cups).
Finely chop the onion and add to vegetable mixture.
Add in the eggs, arrowroot, salt and pepper. Mix well.
Heat about 2 tbsp of coconut oil in a large pan over medium heat.
Once the oil is hot, form 4-5 medium size patties in pan and cook until golden brown (about 2-3 minutes per side). Watch closely to avoid burning. Drain excess oil on paper towels. Work in batches, adding more oil as needed.
Best served warm with applesauce. Enjoy!