Well I can’t take credit for this recipe. I was reading Mark’s Daily Apple this morning and he posted a version of this too. I also read about it a couple months ago on Joyful Abodes blog too. I decided to combine what I liked about the two recipes and come up with my own! I made them today for lunch for Mike and I! They were AWESOME. So if you really like the traditional Potato Latke (or potato pancake) then I would suggest trying these. They are totally grain and gluten free and soooo delicious!!
Veggie Latkes
Ingredients:
4 eggs
4 tbsp butter, melted
1/4c whole milk or water or cream
3 tbsp coconut flour
1 tsp baking powder
1c shredded carrots
1c shredded zucchini (after shredding put it in a thin kitchen cloth and squeeze out excess liquid)
1/4c olive oil, coconut oil or bacon fat
Salt & Pepper to taste
In a mixing bowl combine eggs, butter, and milk. Whisk together. Then add coconut flour (sifted) and baking powder, whisk again. Let this mixture set for a few minutes so the coconut flour has time to soak up the liquid and make a nice batter. Then add the carrots and zucchini and stir to coat. Heat oil in a medium fry pan over med high heat. Drop one piece of carrot into oil (after its been heating up for a few minutes) if it starts to bubble right away then your oil is ready. Drop a 1/4c of veggie batter into pan, flatten out with a spoon. Fry until golden brown on each side. (A few minutes each side to make sure it is cooked through) Serve with sour cream (get the real stuff folks!!) and diced green onions!! Enjoy!
