Baked Zucchini Latkes (Gluten Free)

Brynie Greisman Brynie Greisman
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These simple, gluten-free latkes are baked, not fried, and are made starch-free with zucchini and onion in place of the traditional potatoes.

50m 3
Easy Vegetarian Gluten Free Pescatarian Low Fat Low Carb Parve

Contains: Egg

Directions

Prepare the Latkes

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

  2. Mince onion and zucchini with a kugel blade in the food processor or with a hand grater. Transfer to a bowl and add egg, salt, and pepper. Stir to combine.

  3. Spray muffin top tins with cooking spray. If you don’t have muffin top pans, you can use muffin pans filled with a heaping tablespoon of mixture. Fill cavities till the top (latkes will shrink). Spray once more with cooking spray.

  4. Bake for 15 minutes. Lower to 425 degrees Fahrenheit (220 degrees Celsius) and bake for about half an hour or until golden brown and crispy.

Credits

Variations:

Add some chopped sautéed mushrooms to the mixture.

Description:

Photography: Daniel Lailah.

Food Styling: Amit Farber.

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1 Comment

Carol •

Freezer Friendly Do these freeze well?

Chanie Nayman Kosher.com Team •
Reply to Carol

Latkes don't freeze that great, especially zucchini latkes which are very watery.