The Ultimate Latke

Ingredients

3 cups shredded zucchini

½ large cauliflower

5 spring onions, chopped (white and light green parts)

2 whole eggs

salt and pepper to taste

oil

375 grams shredded zucchini

½ large cauliflower

5 spring onions, chopped (white and light green parts)

2 whole eggs

salt and pepper to taste

oil

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Dairy-Free

Vegetarian

Nut Free

Soy Free

After shredding the zucchini on the course grater of the Cuisinart, put it in a bowl and salt it.
Let it sit for 15 minutes. This draws out the excess liquid.
Place the zucchini in a tea towel and twist. Wring out as much water as you can.
Cut cauliflower into florets and steam until soft. Drain, cool and mash.
Once mashed, squeeze out the liquid the same way as done with the zucchini.
Fry the chopped onions, until caramelized, in a bit of oil.
Combine the zucchini, cauliflower, and onions together in a bowl and add the two eggs.
Mix with your hands to get everything evenly distributed.
Add salt and pepper to taste.
Cover the bottom of a non-stick frying pan in oil, and when hot, add a heaping teaspoon of the mixture to the oil.
Flatten it out a little with the back of the spoon.
Remember, the only ingredient in this recipe that has to be cooked is the egg. So these do not have to cook for long, therefore, turn when browned to your liking.
These can be made ahead of time and reheated uncovered in a 250°F (120°C) oven.
Serve alone or with SCD yogurt (then this recipe is no longer dairy free) and/or apple sauce.