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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.

Find it online: https://eat-gluten-free.celiac.org/zucchini-sweet-potato-latkes/