Thank you Mellissa at I Breath I Am Hungry for this recipe. I am not sure this will be a regular in our household, if you make them let me know if you love them - I prefer the cauliflower toast!
Makes: (4) 5" latkes
What you need:
1 cup shredded zucchini
1 cup shredded sweet potato
1 egg, beaten
1 Tbsp coconut flour
½ tsp garlic powder
¼ tsp ground cumin
½ tsp dried parsley
Salt & pepper to taste
1 Tbsp ghee or clarified butter
1 Tbsp EV olive oil
What you do:
Combine the zucchini, sweet potato and egg in a medium bowl.
In a small bowl, mix the coconut flour and spices together. Add the dry ingredients to the zucchini mixture and stir until fully combined.
Heat the ghee and olive oil in a medium nonstick pan. Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a ½ inch thick cake is formed. Cook on medium heat until golden and crisp, then flip carefully and cook the other side. Remove to a plate lined with paper towels to drain.
Season with an additional sprinkle of salt. Serve hot.
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