Even the biggest vegetable critics will fall in love with these patties. Packed with a combination of nature’s goodies, these latkes are sweet, satisfying, and quick to make.
1 large egg
3 Tbsp almond flour
1 tsp dried tarragon or fresh, chopped
2 tsp chives, chopped fine
Kosher salt and freshly ground pepper to taste
2/3 cup yam, peeled and shredded
1/3 cup zucchini, shredded
¼ cup carrot, shredded
1 Tbsp onion, diced
2 cloves of garlic, diced fine
2 Tbsp red bell pepper, diced
1 Tbsp extra-virgin olive oil
- In a large bowl, mix egg, almond flour, tarragon, chives, salt, and pepper. Add the yam, zucchini, carrot, onion, garlic, and bell pepper. Mix well. The batter will be runny.
- In a large sauté pan, heat oil on medium-low. Drop generous tablespoons of the mixture or desired size latkes into the pan.
- Flatten slightly into patty shape. Cover and cook until brown. Turn over, replace lid, and cook until lightly browned and vegetables are cooked (a couple of minutes per side).