Gluten Free Vegan Zucchini and Carrot Latkes
Baked vegan zucchini and carrot latkes that suitable also for celiac patients - a light and delicious vegan dinner for the whole family
- Main DishesType
- EasyDifficulty
- 15-30 minPrep. Time
- 5Serving/Unit
Ingredients
Olive oil, 3 tablespoons
extra virgin - for frying the onion
Onion, 1 large unit
chopped
Zucchini, 4 large units
grated on a grater
Carrot, 1 large unit
without peel, grated on a grater
Potato, 1 medium unit
cooked and mashed
Chickpea flour, 2 heaping tablespoons
or corn starch/tapioca flour
Potato flour, 1 heaping tablespoon
ground (or regular bread crumbs)
Gluten free cornflakes, 1 tablespoon
Dried parsley, 2 flat tablespoons
Sea salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Turmeric, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon
Olive oil, 2 tablespoons
extra virgin - for the batter
Preparation
1. Fry the chopped onion in olive oil until golden.2. Mix the fried onion with all the other ingredients.3. Form into thin latkes with a ring using wet hands.4. Place the latkes on baking paper and bake at 356°F (180°C) for about 30 minutes or until the latkes are browned.5. Remove to cool and serve.6. Bon appetite (:Total time: 30-60 min
Equipment: grater.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 267 cal | 66 cal |
| Proteins | 7 g | 2 g |
| Carbohydrates | 39 g | 10 g |
| Fat | 11 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
Delicious vegan latkes for dinner