How to Make Gluten-Free Carrot and Zucchini Latkes

Add a dollop of sour cream to top off these gluten-free latkes. Enjoy them as a side dish, or serve several as a main entrée. The gluten-free bread crumbs in the recipe are readily available at most health food stores, and they stay fresher longer if you keep the unused portion in the freezer.

Preparation time: 15 minutes

Cooking time: 10 minutes

Yield: 6 latkes

1/2 pound carrots

1 medium zucchini

1 small onion

1 egg

1 tablespoon plus 1 teaspoon cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried dill

1 tablespoon grated Romano cheese

1/4 cup Italian seasoned bread crumbs

2 tablespoons olive oil

  1. Grate the carrots, zucchini, and onion using the large holes of a box grater.

  2. Place the vegetables in the center of several thicknesses of paper toweling. Bring up the ends of the toweling and twist them together to form a pouch. Holding the pouch over the sink, squeeze out the excess moisture from the vegetables.

  3. Place the vegetables in a medium bowl. Add the egg, cornstarch, salt, pepper, dill, Romano cheese, and bread crumbs, and mix well.

  4. Heat the oil in a large skillet over medium heat.

  5. For each latke, spoon 1 large spoonful of the mixture carefully into the pan. Immediately use the side and back of the spoon to form the mixture into a flat round. Cook about 4 minutes per side, or until browned.

  6. Remove the latke from the skillet; drain on a paper towel. Repeat with the remaining mixture.

Per serving: Calories: 204; Total fat: 11g; Saturated fat: 2g; Cholesterol: 72mg; Sodium: 345mg; Carbohydrates: 23g; Fiber: 3g; Sugar: 5g; Protein: 5g.

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