Is it a latke, a potato pancake, a fritter? All of the above? Call it whatever you like since these will show up at just about every meal in your house!
DIFFERENT WAYS TO EAT VEGETABLE LATKES
IN THE MORNING
Looking for brunch ideas? These will fit the bill. Top them with an egg, lox, and avocado for a healthy start to the day. Why not add a side of sausage too!
Looking for a sweeter alternative serve them with some applesauce and sour cream if you tolerate dairy.
MIDDAY
Make a salad and serve these on the side to complete the meal. Or chop them up in bite size pieces and top your salad with it.
IN THE EVENING
Can’t get enough, eat the Vegetable Latkes for dinner! I love these with some grilled salmon or white fish.
These are also wonderful with a roasted chicken or some air fryer chicken tenders.
WHAT TO PUT IN VEGETABLE LATKES
The base is simple and always the same, you’ll need the following:
- ¼ cup almond flour
- 1 tbsp arrowroot powder
- 1 egg
Then you add spices. Here I used:
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1 tsp onion powder
Feel free to switch up the spices!
Then you need the veggies. In this recipe I combined sweet potato and zucchini. You can easily switch it up with other grated raw root vegetables or tubers, such as potatoes, sweet potatoes, beets, carrots, parsnips, turnips, or celery root. Shredded onion also adds a nice flavor.
CAN YOU FREEZE LATKES?
Yes and you should! I make a big batch of these and eat them on busy week nights. They warm up so quickly in a toaster oven or pan and taste as if you just made them. It’s a great way to add veggies to a main dish in a jiffy.
HOW TO FREEZE THE LATKES
Once they are cooked let them cool off on a plate. While they cool cut up small pieces of wax or parchment paper about 4in x 4in. When latkes are cool put a sheet of paper between each latke so that they don’t freeze together. This makes it much easier to grab just want you need when you want to reheat them. Store in a ziplock bag or freezer safe container.
OTHER POTATO RECIPES
These Scalloped Potatoes Muffins are like magic. Crunchy, soft, and “buttery”. They’re perfect for a gathering when you want to impress your guests!
If you’re looking for something to serve at your next game day, try out these Whole30 Taco Stuffed Sweet Potatoes.
Vegetable Latkes (Paleo, AIP, Whole30)
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.
