Zucchini Latkas

Happy Hannukah! Celebrate the festival of lights this year with some delicious zucchini latkas; a nutritious, gluten-free, lower carb version of the traditional potato latkas. I love these because they remind me of the delicious potato latkas my grandma used to make us this time of year for Hannukah, with the added nutrition of zucchini. Plus, they only take about 15 minutes to make!

​Ingredients

• 2 medium zucchini
• 2 onions (red or white) thinly sliced ​ ​
• ¼ cup almond flour (chickpea or brown rice flour also go well with this recipe)
• 2 eggs
• salt and pepper to taste (I prefer himalayan sea salt and fresh ground black pepper)
• 1-2 tbsp coconut oil for frying (can use another type of oil as well)

Instructions

1. Grate zucchini vertically to get decent shreds of zucchini
2. Add shredded zucchini to a large bowl and add beaten eggs, thinly sliced onions, flour, salt and pepper and mix thoroughly
3. Heat 2 tablespoons of your choice of oil over medium heat and wait for oil to heat up
4. Add 1-2 spoonfuls of mixture in hot oil and fry until golden brown on each side. About 3-4 minutes per side
5. Place on plate lined with paper towels to soak up any grease that sticks to the latkas and serve with tzakiki or apple sauce on the side
6. Enjoy :)

*Servings: 6-10 latkas