Zucchini & Sweet Potato Latkes
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Bob’s Red Mill

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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.
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
  • 3 Cups Zucchini
    shredded
  • 3 Cups Sweet Potato
    shredded
  • 3 Eggs
    beaten
  • 3 Tablespoons Bob's Red Mill 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
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
  • 3 Cups Zucchini
    shredded
  • 3 Cups Sweet Potato
    shredded
  • 3 Eggs
    beaten
  • 3 Tablespoons Bob's Red Mill 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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
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.