Zucchini & Sweet Potato Latkes

Zucchini & Sweet Potato Latkes

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 4


1 tbsp Coconut flour
1/4 tsp Cumin
1 large egg Egg (beaten)
1 tbsp Extra virgin olive oil
1/2 tsp Garlic powder
1 tbsp Ghee (or clarified butter)
1/2 tsp Parsley, dried
1/8 tsp Salt and pepper (to taste)
1 cup Sweet potato (shredded)
1 cup chopped Zucchini (shredded)


Combine the zucchini, sweet potato and egg in a medium bowl.
In a small bowl, mix the coconut flour and spices together. Add the dry ingredients to the zucchini mixture and stir until fully combined.

Heat the ghee and 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.

Remove to a plate lined with paper towels to drain.

Season with an additional sprinkle of kosher salt. Serve hot.

Nutrition Facts

Per Portion

Calories 123
Calories from fat 79
Calories from saturated fat 32
Total Fat 8.7 g
Saturated Fat 3.6 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.9 g
Cholesterol 56 mg
Sodium 76 mg
Potassium 230 mg
Total Carbohydrate 8.5 g
Dietary Fiber 1.6 g
Sugars 2.4 g
Protein 2.7 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 1.0

Energy sources

Recipe from:
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