Vegetable Latkes (Paleo, AIP, Whole30)
These vegetable latkes are not only easy but crispy and versatile. You can eat them at any time of the day!
Ingredients
- 1 cup shredded zucchini
- 1 cup shredded sweet potato
- 1 egg, beaten
- 1/4 cup almond flour
- 1 tbsp arrowroot powder
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 6 tbsp ghee
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Shred zucchini and sweet potato and squeeze out as much liquid as possible.
- Combine the shredded zucchini, sweet potato, and egg in a medium bowl.
- In a separate bowl, mix the almond flour, arrowroot powder, and spices together. Add the dry ingredients to the zucchini and sweet potato mixture and stir until fully combined.
- Heat the ghee and olive oil in a medium nonstick pan. Form small patties with about 1/2 cup of mix. Cook on medium heat until golden and crisp, then flip carefully and cook the other side. Once crispy place on a plate lined with paper towels to drain.
- To freeze additional patties, lay them flat on a tray and place them in the freezer. Once frozen solid, transfer to a freezer safe container.