Zucchini & Sweet Potato Latkes

9 20 120
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Zucchini & Sweet Potato Latkes
Health Highlights
Latkes are great for breakfast or as a lunch option! These ones are loaded with vegetables and completely grain-free.


1 cup chopped Zucchini (shredded)
1 cup Sweet potato (shredded)
1 large Egg (beaten)
1 tbsp Coconut flour
1/4 tsp Cumin
1/2 tsp Garlic powder
1/2 tsp Parsley, dried
1 dash Salt and pepper (to taste)
2 tbsp Extra virgin olive oil


  1. Shred the zucchini and sweet potato and place them in a bowl. Add the egg, and mix everything together. 
  2. In another small bowl, mix the coconut flour and add the cumin, garlic powder, parsley, salt, and pepper.
  3. Add the dry ingredients to the zucchini mixture and stir until fully combined.
  4. Heat the olive oil in a medium nonstick pan. Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a ½ inch thick cake is formed. Cook on medium heat until golden and crisp, then flip carefully and cook the other side.
  5. Remove to a plate lined with paper towels to drain. Serve hot alone or with sour cream and mixed greens.

Nutrition Facts

Per Portion

Calories 120
Calories from fat 76
Calories from saturated fat 14.3
Total Fat 8.5 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.5 g
Cholesterol 54 mg
Sodium 82 mg
Potassium 252 mg
Total Carbohydrate 9.0 g
Dietary Fiber 2.1 g
Sugars 2.5 g
Protein 2.9 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 1.0

Energy sources


Meal Type(s)