5-Ingredient Zucchini Latkes (Grain, Gluten + Dairy Free)

Hanukkah starts tomorrow night! 8 days of being commanded to eat fried foods!  You can’t have Hanukkah and NOT have latkes or donuts! It’s like having Thanksgiving without stuffing (the horror!)

But the thing about latkes? They take sooo long to make only to be eaten up in minutes!

The other thing about latkes? Because of fact number one above, a lot of people go with the store bought latkes and those contain flour and sometimes other unnecessary ingredients.  Which leaves me latke less and sad at Hanukkah parties! (Plus lets be real the store bought ones don’t usually taste that great…)

Earlier today my husband asked if we could start using up the stuff we have in our freezer because, well, it’s starting to look like an episode of “Hoarders” up in there.  I remembered I had a few boxes of Spiralized zucchini noodles from Trader Joe’s! The idea of a zucchini latke sounded pretty delicious to me and not having to grate or spiralize or pretty much do any intensive labor is a Hanukkah miracle!

These took minutes to make!  I just cooked the zucchini noodles per the box instructions, and then added eggs, coconut flour, salt and garlic powder and fried them up in some avocado oil and bam!

Healthy, delicious, crispy, homemade latkes!

I should really name these the Lazy Cook’s Zucchini Latke’s because they were seriously so easy!
I topped mine with dill cashew cheese that I picked up at whole foods since I didn’t think applesauce would taste good with Zucchini! These would also be amazing topped with a little tomato sauce!

Whether you celebrate Hanukkah or not, I promise you won’t be disappointed by these!

Zucchini Latkes (Grain, Gluten + Dairy Free)

What you need (Makes about 10 latkes)

  • 2 boxes Trader Joes Zucchini Spirals (From the freezer section or other zucchini spirals)
  • 2 tbsp coconut flour
  • 2 eggs, whisked
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • Avocado Oil (for frying)

To Make:

  • Cook Zucchini noodles on stove top per box instructions (until al dente) when I did this, they got quite soggy but the coconut flour soaks up the moistures and the latkes still came out great so fear not!)
  • In a bowl combine eggs, flour, salt and garlic, then add zucchini spirals and mix together
  • Pour avocado oil into your skillet and heat over medium. drop a sliver of the mixture into the oil and if it sizzles immediately, your oil is ready!  Drop a heaping tablespoon of the mixture – be sure not to crowd the pan.
  • Flip after 3 minutes (or when you see it starting to firm up and edges brown) and cook another 2-3 minutes.
  • Continue with rest of mixture!

Happy Hanukkah!


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