Zucchini & Sweet Potato Latkes

Here’s a Jewish classic with a double twist—gluten-free and packed with sweet potato and zucchini!

Zucchini & Sweet Potato Latkes

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Here’s a Jewish classic with a double twist—gluten-free and packed with sweet potato and zucchini!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

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 dried parsley
• salt & pepper to taste
• oil for frying

Instructions

1. Combine the zucchini, sweet potato, and egg in a bowl. In a small bowl, mix the flour and spices together.
2. Add the dry ingredients to the zucchini mixture and stir until fully combined.
3. Heat the oil in a medium nonstick pan.
4. Drop equal-sized portions of the mixture into the pan, pressing down with a fork until a 1/2-inch-thick pancake is formed.
5. Cook on medium heat until golden and crisp, then flip carefully and cook the other side.
6. Remove to a plate lined with paper towels to drain.
7. Season with an additional sprinkle of kosher salt, and serve hot.