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!
Gluten Free Zucchini Latkes with Paleo Option
Servings: 6
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.
judee@ Gluten Free A-Z Blog says
These latkes look delicious, and Tis the season for zucchini recipes! I have 8 zucchini sitting on my kitchen counter right now.. Making these for tomorrow! thanks
tessa says
Yes…zucchinis abound this time of year Judee!