|20 min||10 min||10|
|1 can (15oz)||Black beans, canned|
|1/4 cup||Parmesan cheese, grated (optional)|
|1 medium egg||Egg|
|1 tbsp||Onion powder|
|1 tbsp||Garlic powder|
|1 tsp||Dill, dried|
|1 tbsp||Salt and pepper (to season)|
|1/4 cup||Spelt flour (+ 1.5 tbsp, any flour works)|
|2 tbsp||Avocado oil (any cooking oil works here like coconut oil or butter.)|
Step 1: Line a strainer with a dish towel or cheesecloth and set the strainer with the towel over a bowl.
Step 2: Shred or grate the zucchini and place it in the towel lined strainer. Pack down on the zucchini tightly to drain the water. Allow the zucchini to continue draining while preparing the remaining ingredients.
Step 3: In a separate bowl, mash the black beans. Add the parmesan (if using), the egg, onion powder, garlic powder, dill, salt, and pepper.
Step 4: When the zucchini has released some water, add it into the bowl with the mashed beans. Add flour and mix everything very thoroughly.
Step 5: Heat a medium sized frying pan over medium heat. Add cooking oil of choice and allow it to heat through. Use a 1/2 cup measuring cup (smaller if you prefer smaller latkes) to scoop out portions of the batter. Place the latkes on the pan and press down with the back of a spatula.
Step 6: Cook for about 5 minutes on each side. The latkes should be browned and should not fall apart. Remove from heat and place on a paper towel-lined dish.
Step 7: Serve with a dollop of sour cream, tzatziki, or plain Greek yogurt. Enjoy!