Vegan Potato, Carrot and Zucchini Latkes
Vegan fried potato latkes combined with carrot and zucchini that are also gluten free
- Main DishesType
- EasyDifficulty
- 15-30 minPrep. Time
- 6Serving/Unit
Ingredients
Potato, 7 medium units
peeled and washed
Carrot, 1 large unit
without peel, washed
Zucchini, 2 medium units
Chickpea flour, 2 flat tablespoons
Potato flour, 1 heaping tablespoon
or corn starch
Parsley, 1 tablespoon
chopped
Dill, 1 tablespoon
chopped
Garlic, 2 cloves
crushed
Atlantic sea salt, 1/2 flat teaspoon
to taste
Black pepper, 1/2 flat teaspoon
coarsely ground, to taste
Olive oil, 6 tablespoons
extra virgin - for frying
Preparation
1. Grate the potato, carrot and zucchini, and place in a large bowl.2. Add the flours and other ingredients (except the frying oil), and mix well.3. Heat a little of the oil in a small non-stick pan, flatten the batter and fry over medium heat for about 10 minutes.4. When the bottom side is browned, turn to the other side and continue to fry until it is browned as well.5. Transfer to a serving plate and continue like this with the rest of the batter.6. Serve hot and bon appetite (:Equipment: grater, small non-stick pan.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 315 cal | 95 cal |
| Proteins | 7 g | 2 g |
| Carbohydrates | 52 g | 16 g |
| Fat | 10 g | 3 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 latkes for dinner