Zucchini Latkes

MAKES 4 SERVINGS

Some recipes just have to be tasted to really appreciate their flavor, and this is one of them. Make sure to drain the zucchini well so that your latkes fry up crisp. These are a delicious alternative to traditional potato latkes, ensuring you meet your keto guidelines.

INGREDIENTS

2 medium zucchini, grated
⅓ cup Parmesan cheese, grated
2 tablespoons finely ground almond flour
2 large eggs
2 tablespoons olive oil
Salt, to taste
Cracked black pepper, to taste
½ cup low-fat sour cream, for serving

INSTRUCTIONS

1. Drain and squeeze the shredded zucchini to remove excess moisture. Place in a bowl and combine with the cheese, flour, and eggs. Mix thoroughly, then let rest for 3 minutes.
2. Heat the oil in a frying pan over medium heat. When hot, drop ¼ cup of the zucchini mixture into the frying pan for each latke, working in batches if necessary. Use a wooden spoon to shape latkes into rounds. Cook for 2–3 minutes, then turn latkes over gently and fry for 2–3 minutes more on the other side. Set aside on a paper towel-lined plate while you repeat with the remaining batches.
3. Season latkes with salt and pepper to taste, and serve with a dollop of sour cream.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here