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Chelsea Murray

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Healthy Zucchini Latkes

Healthy Zucchini Latkes

Happy New Year! It might have been that Thanksgiving was a week earlier this year but I felt this holiday season was a little extra. More nights out, more potlucks, and more drinking - and though for most people, January is the month of detox and hitting reset, my social calendar is already filled with events and travel. 

In attempt to counter balance, T and I like to at least try to be healthy when we can during the week but that doesn't mean we have to give up on taste. I decided to make zucchini latkes when our family was coming over for dinner - one of them who can't eat gluten. These were so easy to make and served as a tasty appetizer. We served them hot with sour cream but my sister is a fan of using Greek yogurt - whatever you prefer, they were a crowd pleaser. Just make sure you cook them enough so they are crispy on the outside!

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Ingredients

2 Medium Zucchini, shredded

2 Eggs, beaten

1 Small Onion, shredded or finely chopped (you might be able to get away with 1/2 an onion to not overpower)

2 Garlic Cloves, finely chopped

1/2 Cup Almond Flour (gluten-free option) or regular Flour

Salt and Pepper

Sour Cream

Serves: Approximately 16-24 latkes 

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Directions

Preheat oven to 400 degrees

After shredding zucchini, take cheese cloth and wring out water.

In a bowl, mix zucchini, eggs, onion, garlic cloves and flour. Add salt and pepper to mixture.

Line baking sheet with parchment paper and scoop mixture onto paper. You should be able to make 16-24 latkes with the amount of mixture. 

Put in the oven for 12 minutes or so, until they start to brown on bottom and flip over and cook for 12 more minutes on the other side.

Serve hot or cold with sour cream or greek yogurt.

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