Zucchini - Potato Latkes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large zucchini, grated and squeezed of excess liquid1 medium potato, grated1 tsp egg replacer1 tbsp water2 tbsp chickpea flour1/4 tsp smoked paprikasalt and pepper to tasteminced fresh herbs (such as lemon balm, lemon thyme, oregano) - optionalnon-stick cooking spray
Preheat the oven to 500 F, grease a cookie sheet.
In a large bowl (I find it easiest to use my hands) combine grated zucchini and potato.
Mix the egg replacer and water, add to the zucchini mixture with the chickpea flour, paprika, salt and pepper (and fresh herbs if using).
Flatten scoops of the mixture into "pancakes" on sheets. Spray lightly with cooking spray.
Bake 15 minutes, then turn over and bake 6-7 minutes more, until crusty.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl (I find it easiest to use my hands) combine grated zucchini and potato.
Mix the egg replacer and water, add to the zucchini mixture with the chickpea flour, paprika, salt and pepper (and fresh herbs if using).
Flatten scoops of the mixture into "pancakes" on sheets. Spray lightly with cooking spray.
Bake 15 minutes, then turn over and bake 6-7 minutes more, until crusty.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 112.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 12.0 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.9 g
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