Baked Zucchini Latkes (Gluten Free)

Brynie Greisman Recipe By
 
  • Cooking and Prep: 50 m
  • Serves: 3
  • Contains:

These simple, gluten-free latkes are baked, not fried, and are made starch-free with zucchini and onion in place of the traditional potatoes.

Ingredients (5)

Main ingredients

Start Cooking

Prepare the Latkes

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

  2. 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.

  3. 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.

  4. 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.

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  • Carol

    Freezer Friendly

    Do these freeze well?
    Posted by cm |December 20, 2016
    Replies:
    Chanie Nayman - Kosher.com Admin
    Latkes don't freeze that great, especially zucchini latkes which are very watery.
    Posted by cnayman|December 20, 2016
    0
 
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  • Carol

    Freezer Friendly

    Do these freeze well?
    Posted by cm |December 20, 2016
    Replies:
    Chanie Nayman - Kosher.com Admin
    Latkes don't freeze that great, especially zucchini latkes which are very watery.
    Posted by cnayman|December 20, 2016
    0

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