We’ve already talked about how amazing Hanukkah food is – I mean, rugelach is basically the best – so, it should come as no surprise that I’m also obsessed with latkes. I remember my mom making them for my brother an I when we were little kids. These low carb latkes are a good substitute for the super carb-heavy potato latkes of my youth. They’re super simple to throw together, and can definitely satisfy that need during Hanukkah (and beyond)!
I try to make the recipes on this blog pretty easy, so they can be made on the fly. These low carb latkes are in that tradition. The coconut flour means you don’t need to drain extra moisture, and adds a little density (it’s like the matzoh meal in traditional latkes), and the cream cheese and cheddar help to bind these guys together while being delicious. Yay fried things!
Notes on making zucchini cheddar low carb latkes:
- You can use a box grater, or a food processor to shred the zucchini.
- Don’t worry too much about extra liquid coming out of the zucchini – the coconut flour will suck that up!
- If you don’t want to use coconut flour to keep the carbs super minimal, you could let the zucchini and salt sit for about a half hour, and press out the extra liquid.
- I just brushed the griddle with olive oil, but you could definitely fry these a little more aggressively.
- Make sure to let the whole mixture sit together for a few minutes to let the coconut flour absorb as much liquid as possible.
- If the batter still seems a bit too thin (if it’s more like pancake batter with stuff floating in it), add another tablespoon of coconut flour, so it’s thicker and will hold together while being fried.
- Be patient! I always want to flip these way earlier than necessary. They need time!
Ingredients
- 2 cups grated zucchini (or any summer squash)
- 2 tbsp/1 ounce cream cheese
- 1 egg
- 2 tbsp coconut flour
- 1/4 cup shredded cheddar (this could definitely be increased to 1/2 cup)
- 1/4 tsp onion powder or dehydrated onion
- salt and pepper to taste (a pinch of each)
Method
- Heat a skillet to medium low heat, and brush with olive oil (or pour on a little...or a lot).
- Mix together cream cheese, zucchini, salt, pepper and onion powder until totally combined.
- Mix in egg and shredded cheddar.
- Stir in coconut flour, and let sit for about five minutes to combine.
- Scoop around 1/4 cup of mixture per latke onto the griddle.
- After around 5 minutes, Check to see if the latke is ready to flip (nudge the spatula under a side, and lift - is it golden brown and the latke holds together?), and if it is... flip it and let cook for another 3-5 minutes on the other side.
- Eat these bad boys!
