Pam's Latke

Ingredients

2 cups zucchini, ends trimmed and grated

2 cups celery root/celeriac, ends trimmed, peeled and grated

½ small onion, peeled and chopped fine

3 eggs

salt and black pepper to taste

olive oil for frying

250 grams zucchini, ends trimmed and grated

300 grams celery root/celeriac, ends trimmed, peeled and grated

½ small onion, peeled and chopped fine

3 eggs

salt and black pepper to taste

olive oil for frying

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Recipe PDF

Instructions

Combine the grated zucchini and celery root in a bowl.
Let it sit for 15-20 minutes and drain off any excess water that might be released.
Add in the onion, eggs, salt and black pepper. Mix thoroughly.
On the stovetop, prepare a frying pan with olive oil on high heat. Make sure there is plenty of oil so that the latke batter can fry without sticking to the pan.
When the oil is ready, drop a heaped spoon of the latke mixture into the pan, and flatten it out with the back of a spatula.
Once the first side is cooked, flip carefully and cook the other side.
Repeat this process until all the latke batter has been cooked.

Nutritional Info

Storage

Notes

I love to make these latkes as a healthy vegetarian option. They can be dished out with eggs, bacon, and other breakfast foods for a wonderful Sunday brunch. -Pam

This recipe was originally published in

The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet

Used with permission from

SCD Recipe