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These simple, gluten-free latkes are baked, not fried, and are made starch-free with zucchini and onion in place of the traditional potatoes.
1/2 small onion
1 large zucchini
1 large egg
1/4 teaspoon Haddar Kosher Salt
1/8 teaspoon black pepper
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.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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Freezer Friendly Do these freeze well?
Latkes don’t freeze that great, especially zucchini latkes which are very watery.