Serves 4
What are latkes you ask? Well, I know them as little potato pancakes that I like to eat with applesauce. Since we missed them we thought these fun and surprising little green cakes would be a good substitute. They’re even better, actually! They’re slightly sweet and a delicious addition to your normal eggs in the morning. Add bacon and eggs and you’ll have a plate resembling green eggs and ham!
Once these are hot and ready, serve them with a traditional topping—Applesauce! They’re also great served as a savory side with chicken for dinner. You could even store them in the fridge when you want an on-the-go snack.
We promise, you will like them in a house, you will like them with a mouse. Perhaps even on a train, but make sure they’re allowed on a plane before you pack them in your bag!
INGREDIENTS
• 1 medium zucchini, peeled and grated (about 1½ cups)
• dash of salt
• 1 egg
• 1 Tbsp cinnamon
• 1 Tbsp honey
• 1 tsp vanilla
• 3 Tbsp coconut oil, plus more as needed
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Add zucchini to a mesh strainer, sprinkle with salt and drain for 30 minutes, press out as much liquid as you can or else this will become more of a moist pancake than a crispy patty.
2. Combine strained zucchini, egg, cinnamon, honey and vanilla in a bowl and mix with little hands.
3. Form into patties, about 3 inches diameter and about ½ inch thick.
4. Heat coconut oil in medium frying pan over medium heat.
5. Cook zucchini cakes about 6–8 minutes per side until golden brown.
6. Add more oil to pan between batches to prevent sticking and repeat steps until all latkes are cooked.
