Gluten-free Vegetable Latkes
Latkes recipe and content provided by Courtney Swan
These gluten-free vegetable latkes are great for those “clearing out the fridge before vacation” meals. The latkes recipe is so versatile, you can throw in any vegetables you have on hand. Sensitive to peppers or onions? Use cauliflower and spring onions instead. You can also get creative with the toppings. Eat it for breakfast with bacon and eggs. Or serve it with “fried” duck and Brussels sprouts. You could even throw a hamburger patty in between two of them and use the vegetable latkes as a hamburger bun.
If you plan to have any leftovers for the next day, I’d double up the recipe because these latkes won’t last long — they’re that good.
Gluten-free Vegetable Latkes
Ingredients:
- 1 zucchini
- 1 red bell pepper
- 2 sweet potatoes
- 1 cup carrots
- 1/2 onion
- 1 cup of broccoli slaw
- 3 large eggs
- 1/4 cup paleo all purpose flour
- 1 tsp baking powder
Instructions:
- In a food processor, shred all your veggies. You can also finely chop them by hand or with a mandoline.
- Preheat your waffle iron on around 5. If you don’t have one you can make these into pancakes but they may not have the same consistency.
- Mix your eggs, baking powder and flour in a large mixing bowl first, then add in the veggies. Mix until all the veggies are nicely coated.
- Transfer the mixture into the waffle iron, pouring 2/3 cup at a time.
- Cook until golden and lightly crispy. Serve immediately.
Serves: 7
Nutritional Information (per serving):
- Calories: 105
- Protein: 5g
- Carbs: 15g
- Fiber: 3.5g
- Sugar: 6.3g
- Fat: 3g
- Saturated Fat: 0.4g
- Polyunsaturated: 0.4g
- Monounsaturated: 0.8g
- Transfat: 0g
- Cholesterol: 70mg
- Sodium: 59mg
- Potassium: 430mg
- Vitamin A: 11166mg
- Vitamin C: 56mg
- Calcium: 48mg
- Iron: 1mg
