This morning I was inspired by the Happy Herbivore Blog to make some baked vegan potato and zucchini latkes for breakfast to celebrate my husband's Jewish heritage. This recipe is definitely a keeper in my household. My husband inhaled them even though he said..."what is this green thing in there?" Hopefully you will like it as much as we did.
Baked Vegan Potato and Zucchini Latkes
#Vegan and #Glutenfree #holidayrecipe
Ingredients:
2 medium peeled russet potato, grated/chopped
1 small zucchini, grated/chopped
1/4 cup onion, diced
1/4 cup and 2 tbsp gluten free all-purpose flour (Rice-based)
1 tbsp ground flaxseed
3 tbsp water
3/4 tsp sea salt
1/8 tsp black pepper
Directions:
1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with foil and spray on a thin layer of canola oil.
3. Mix all of the ingredients together in a large mixing bowl.
4. Squeeze out excess liquid.
5. Scoop out about 1/4 cup of the mixture into your hands.
6. Squeeze out excess liquid and flatten each latke.
7. Flatten out evenly on the baking sheet.
8. Bake for 15 minutes on one side.
9. Then flip and bake an additional of 8-10 minutes.
No comments:
Post a Comment