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latke recipe?


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I made latke's the other day with shredded yellow squash, they were delicious. I did squeeze out the extra juice from the squash first, then added a couple eggs, one time I used almond flour, the other coconut flour, both worked fine, about 1/2 cup of almond, or 2 Tbs coconut to help absorb the excess liquid. Plus some salt, powdered garlic and dehydrated onion. I would have used fresh chopped onion but I was trying to deceive my children into thinking they were regular potato latke's, it worked too, they loved them.

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My husband got this recipe from ibreatheimhungry.com. We've made them three times. They come together fast and easy and they're delicious!

Makes four 5" latkes

Recipe ingredients:

1 cup shredded zucchini

1 cup shredded sweet potato

1 egg, beaten

1 Tbl coconut flour

1/2 tsp garlic powder

1/4 tsp ground cumin

1/2 tsp dried parsley

Salt & pepper to taste

1 Tbl ghee or clarified butter

1 Tbl EV olive oil

Combine the zucchini, sweet potato and egg in a medium bowl. In a small bowl, mix the coconut flour and spices together. Add the dry ingredients to the zucchini mixture and stir until fully combined. Heat the ghee and olive oil in a medium nonstick pan. Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a 1/2 inch thick cake 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. Serve hot.

Approximate nutrition information per latke: 122 calories, 9g fat, 6.25g net carbs, 3g protein

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  • 3 weeks later...
  • 6 years later...

I know I'm kinda late to this Latke party, but my recipes is 4 med russets, 1 onion, 1 egg, salt and pepper.   Grate the onion and potatoes together into a dish towel, squeeze out as much liquid as you can into a bowl.  Let it sit for 10 min, then drain, leaving the starch in the bottom.  Add the grated veg, scrambled egg and seasoning and mix.  Heat avocado oil in a cast iron skillet- about 1/4 inch deep.  Add 1/4c drops of mixture, smoothing the top.  Cook for 1-2 min/side, until deep golden brown.  Serve with compliant applesauce.

Leftovers are great the next day with a poached egg and a little horseradish.  

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