Print

Paleo Japanese Sweet Potato and Zucchini Latkes

The best Japanese Sweet Potato and Zucchini Latkes made with all paleo and gluten-free ingredients. A healthy Hanukkah recipe to enjoy all year around!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: 10-12 pancakes 1x

Ingredients

Scale
  • 3 cups organic Japanese sweet potatoes, shredded
  • 1 cup organic zucchini, shredded
  • 1/4 cup chopped onion
  • 3 eggs, beaten
  • 1/3 cup coconut flour*
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Bonafide Provisions Organic Bone Broth (any variety)
  • Avocado oil or pasture-raised butter or ghee

Instructions

  1. Squeeze any excess moisture out of the zucchini and potatoes
  2. In a large bowl, combine the zucchini, potatoes, onion and eggs
  3. Mix in the coconut flour and seasonings
  4. Line a baking sheet with parchment paper and preheat oven to 425
  5. Heat a large skillet with a generous pour of avocado oil and about 2 tablespoons of bone broth and warm over medium-high heat
  6. Form each latke by combining about 2-3 spoonfuls in your hand and form a pancake
  7. Once the oil/bone broth starts to bubble a bit, add the latkes to the skillet (I could fit about 4 at a time)
  8. Crisp for about 3 minutes on each side, adding more bone broth and oil as needed (you want to keep the skillet greased!)
  9. Add each crisped latke to the baking sheet then bake in oven for about 8-10 minutes, or until perfectly cooked through
  10. Serve with desired toppings (sour cream, unsweetened applesauce, anything you’d like)

Notes

*I haven’t tested other flours

  • Author: Rachel