Baked Vegan Zucchini Latkes
Easy baked vegan zucchini latkes that are also gluten free
- AppetizersType
- EasyDifficulty
- 15-30 minPrep. Time
- 30Serving/Unit
Ingredients
Onion, 1 large unit
chopped
Olive oil, 3 tablespoons
extra virgin - for frying
Zucchini, 5 medium units
unpeeled, grated
Carrot, 1 medium unit
unpeeled, grated
Potato, 1 medium unit
peeled, boiled and mashed
Wholemeal rice flour, 1 cup
Salt, 1/2 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
coarsely ground - to taste
Olive oil, 1 tablespoon
extra virgin - to grease the tray
Preparation
1. Preheat the oven to 356°F (180°C) turbo.2. Fry the chopped onion in olive oil until softened (about 10 minutes).3. Place baking paper on a tray, and grease it with olive oil using a silicone brush.4. Mix all the ingredients in a bowl, form into latkes and place on the baking paper.5. Bake until they are well browned for about 45 minutes (depending on the oven).6. Wait for them to cool, place the latkes in a serving dish and eat.7. Bon appetite (:Total time: ±1 hour
Equipment: grater.
The preparation method also includes frying. The spices in the recipe are according to personal taste. Instead of wholemeal rice flour you can use chickpea flour, lentil flour or whole wheat flour. The boiled mashed potato functions in the recipe as a vegan substitute for an egg.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 47 cal | 74 cal |
| Proteins | 1 g | 2 g |
| Carbohydrates | 8 g | 12 g |
| Fat | 2 g | 2 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Michal Dinar
Vegan and gluten free zucchini latkes