Pam's Latke
Prep:
|
Cook:
15-18 latkes, depending on size
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Ingredients
2 cups zucchini, ends trimmed and grated
2 cups celery root/celeriac, ends trimmed, peeled and grated
½ small onion, peeled and chopped fine
3 eggs
salt and black pepper to taste
olive oil for frying
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250 grams zucchini, ends trimmed and grated
300 grams celery root/celeriac, ends trimmed, peeled and grated
½ small onion, peeled and chopped fine
3 eggs
salt and black pepper to taste
olive oil for frying
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Combine the grated zucchini and celery root in a bowl.
- Let it sit for 15-20 minutes and drain off any excess water that might be released.
- Add in the onion, eggs, salt and black pepper. Mix thoroughly.
- On the stovetop, prepare a frying pan with olive oil on high heat. Make sure there is plenty of oil so that the latke batter can fry without sticking to the pan.
- When the oil is ready, drop a heaped spoon of the latke mixture into the pan, and flatten it out with the back of a spatula.
- Once the first side is cooked, flip carefully and cook the other side.
- Repeat this process until all the latke batter has been cooked.
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Nutritional Info
Storage
Notes
I love to make these latkes as a healthy vegetarian option. They can be dished out with eggs, bacon, and other breakfast foods for a wonderful Sunday brunch. -Pam
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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