Gluten Free Zucchini Latkes with Paleo Option

By contributing writer Tessa

These gluten-free zucchini latkes are one of my very favorite ways to enjoy the plethora of zucchini that comes from my garden! With just a few simple ingredients, this humble veggie is transformed.

Zucchini is so versatile and has a very mild flavor that will sometimes pass muster with picky kids. Quick and easy, this recipe is a great side for the summer months!

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Gluten Free Zucchini Latkes with Paleo Option

Servings: 6

Author: tessa

Ingredients

• 2 cups shredded zuchinni see note
• 2 large eggs
• 1/4 cup finely minced or shredded onion
• 1/2 cup rice flour tapioca flour, or 3/4 cup almond flour
• 1/4 cup finely grated Pecorino Romano or Parmesan cheese
• 1/2 teaspoon sea salt
• 1/2 teaspoon oregano
• avocado oil for frying

Optional Toppings

• chopped tomato
• Greek yogurt
• sour cream

Instructions

• In a mixing bowl, combine all the ingredients through the oregano and mix well to combine.
• Preheat a large skillet over medium heat.
• Add a tablespoon of oil and heat until shimmering.
• Drop the batter by the tablespoonful.
• Cook until golden on one side and flip, about 2-3 minutes per side.
• Continue until remaining batter is used up and serve with the optional toppings if you choose.

Notes

Use smallish zucchini with minimal seeds and pulp and firm flesh throughout. No 'zukezillas'! They contain too much water.

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• Gluten-Free Zucchini Bread
• Stuffed Zucchini
• Zucchini Pizza Crust
• More recipes from Tessa