Name: Potato "Latke" Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24
Ingredients: 4 large russet or Yukon potatoes (or 1/2 sweet potato or zucchini AND 1/2 russet potato). About 4 Cups of shredded potatoes.; ½ onion finely minced; 2 eggs slightly beaten; 1 tsp. Celtic sea salt; ½ tsp baking powder; 2 Tbsp. Gluten free flour (Pamela’s GF Artisan Flour or your favorite GF flour); 1 tsp Spike or Herbamere seasonings; Fresh herbs or green onions/chives, minced (optional); Organic Safflower and Sunflower oil for frying

Ingredients

Scale

1 very large zucchini, shredded (About 2 Cups)

2 potatoes, shredded (about 2 cups)

1/2 onion diced finely

2 small garlic cloves minced

2 eggs slightly beaten

1 tsp. sea salt

1/2 tsp. baking powder

2 Tbsp. flour (Pamela’s GF Artisan Flour)

Coconut oil for frying

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Instructions

Follow the method for potato pancakes and substitute the zucchini shred for half the potato. Measures about 4 cups of shredded vegetables.

Author: Curry Girls Kitchen