Zucchini & Sweet Potato Latkes

• Course Side Dish
• Cuisine Dairy-Free, Holiday, Kid Friendly, Party Food, Winter

Prep time

Cook time

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

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.