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
- Cook & Prep: 50 m
- Serving: 3
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Contains:
Ingredients (5)
Main ingredients
Start Cooking
Prepare the Latkes
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Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
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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.
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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.
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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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Replies:
Latkes don't freeze that great, especially zucchini latkes which are very watery.
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Replies:
Latkes don't freeze that great, especially zucchini latkes which are very watery.
