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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.