Vegetable Latkes

Traditional latkes get a healthy makeover. My recipe packs in loads of veggies and swaps refined white flour for super absorbent arrowroot starch to help with crisping and keep them gluten-free.

Prep Time – 10 minutes
Cook Time – 30 minutes
Servings – Makes 18-20 medium latkes

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Ingredients:

·      2 sweet potatoes (about 2 cups shredded)

·      2 russet potatoes (about 2 cups shredded)

·      1 large zucchini (about 2 cups shredded)

·    ½ cup yellow onion, finely chopped

·      2 eggs

·      ½ cup of arrowroot starch

·      2 tsp sea salt

·      ½ tsp white pepper

·      Coconut oil for cooking

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Directions:

1. Peel the potatoes. Using a box grater or the grater attachment on a food processor, grate the potatoes and zucchini into fine shreds. Place the shredded vegetables in a dish towel or cheesecloth and strain out as much excess liquid as possible. Place the vegetable shreds in a large bowl (should yield about 6 cups).

1. Finely chop the onion and add to the vegetable mixture.

2. Add in the eggs, arrowroot, salt, and pepper. Mix well.

3. Heat about 2 tbsp of coconut oil in a large pan over medium heat.

4. Once the oil is hot, form 4-5 medium-sized patties in the pan and cook until golden brown (about 2-3 minutes per side). Watch closely to avoid burning. Drain excess oil on paper towels. Work in batches, adding more oil as needed.

5. Best served warm with applesauce. Enjoy!