Everyone loves Latkes over Chanukah. As delicious as they are, so much oil isn't too healthy! So I did some experimenting with friends in the kitchen to find a healthier alternative that the kids would still enjoy. I replaced regular potato with shredded sweet potato and zucchini and used almond flour and eggs to bind the mixture. Using coconut oil to fry them until golden and crispy. I also baked some in a mini muffin tin and they were just as delicious. I guess the true test was that within 15min of finishing in the kitchen they were gone! My kids, nieces and nephews devoured them. Even my little Ester (almost 2) is still asking for "more".
So I guess now that there now is a new tradition in the Feldman House..."ChanukahLITE"... the miracle of kids eating zucchini without even realizing it :)
2 large sweet potatoes
8 whole zucchinis ( 4 peeled and 4 with skin on)
1 1/2 cups almond flour
1 tsp salt
Black pepper to taste
Coarsely grate potatoes and zucchini.
Finely grate one onion.
Beat the eggs and add to mixture.
Add flour, salt and pepper.
For frying, line the pan with coconut oil.
Once hot add 1 tablespoon of mixture and turn over once golden.
Drain on roller towel and allow to cool.
For baking , spray the muffin tin with olive oil spray. Spoon mixture into the tins. Brush with coconut oil and bake at 180 degrees until golden brown.
Compliments of Sam Sher and styled by Jody Sher!