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 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
Grate the carrots, zucchini, and onion using the large holes of a box grater.
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.
Place the vegetables in a medium bowl. Add the egg, cornstarch, salt, pepper, dill, Romano cheese, and bread crumbs, and mix well.
Heat the oil in a large skillet over medium heat.
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.
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.