holiday
Zucchini & Sweet Potato Latkes
Prep time
15Minutes
Cook time
10Minutes
Servings
Servings
Ingredients
- 3 Cups Zucchini shredded
- 3 Cups Sweet Potato shredded
- 3 Eggs beaten
- 3 Tablespoons Gluten-Free All-Purpose Baking Flour
- 1 1/2 Teaspoons Garlic Powder
- 1 Teaspoon Cumin ground
- 1 Teaspoon Parsley dried
- Salt & Pepper to taste
- Oil for frying
Instructions
- Combine the zucchini, sweet potato, and egg in a bowl. In a small bowl, mix the flour and spices together.
- Add the dry ingredients to the zucchini mixture and stir until fully combined.
- Heat the oil in a medium nonstick pan.
- Drop equal sized portions of the mixture into the pan, pressing down with a fork until a 1/2 inch thick pancake 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, and serve hot.
![Zucchini & Sweet Potato Latkes](/wp-content/uploads/2017/01/zucchini-rev1.jpg)
Nutrition Facts
Zucchini & Sweet Potato Latkes
Amount Per Serving
Calories 116
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Sodium 80mg
3%
Total Carbohydrates 19g
6%
Sugars 5g
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.