These simple, gluten-free latkes are baked, not fried, and are made starch-free with zucchini and onion in place of the traditional potatoes.
Baked Zucchini Latkes (Gluten Free)
Recipe By Brynie Greisman
- Cooking and Prep: 50 m
- Serves: 3
-
Contains:
Ingredients (5)
Main ingredients
Start Cooking
Prepare the Latkes
-
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
-
Mince onion and zucchini with a kugel blade in the food processor or with a hand grater. Transfer to a bowl and add egg, salt, and pepper. Stir to combine.
-
Spray muffin top tins with cooking spray. If you don’t have muffin top pans, you can use muffin pans filled with a heaping tablespoon of mixture. Fill cavities till the top (latkes will shrink). Spray once more with cooking spray.
-
Bake for 15 minutes. Lower to 425 degrees Fahrenheit (220 degrees Celsius) and bake for about half an hour or until golden brown and crispy.
Variation:
Add some chopped sautéed mushrooms to the mixture.
Credits
Photography: Daniel Lailah.
Food Styling: Amit Farber.
-
Replies:
Latkes don't freeze that great, especially zucchini latkes which are very watery.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Replies:
Latkes don't freeze that great, especially zucchini latkes which are very watery.
