I honestly can’t think of anyone who doesn’t like potato latkes or as my mother called them, potato pancakes. My mother’s version usually had jalapeño peppers, but between the added flour, the canola oil, and who know’s what else, they weren’t that great for you and needless to say didn’t leave you feeling like doing anything afterwards.
Fast forward many years later and I’ve been making sweet potato latkes for a while now and using my beloved jalapeño or two. I’ve played with everything from almond flour to coconut flour to even a harder to find plantain flour and they’ve all been good, but I’ve never found exactly the right combination of ingredients to make them perfect.
These Zucchini & Sweet Potato Latkes from Mellissa Sevigny of I Breathe… I’m Hungry… look like they might be that version of perfect that I’ve been looking for. With the zucchini and garlic in there, the flavor and the texture must be great. The color of these are enough to make me look and say wow. Anyhow, I know what I’m eating for lunch today :)
…And now finally, we get to this delicious latke recipe that is totally Whole 30 compliant! These were easy to make and SO tasty! Crispy on the outside and sweet and slightly starchy on the inside, they went great with a poached egg for my breakfast. These latkes would also go great as a dinner side dish to pretty much any meat or poultry. It’s a great way to sneak some extra veggies into your kids menu – my five year old even liked them!…