FROM 30/10'S KITCHEN...

Zucchini Jicama Latkes

RECIPE SUMMARY

 

Zucchini Jicama Latkes

Makes 2 Servings: Counts towards 2 cups Vegetables, 1 Oz of Meat, 1 tablespoon Oil

 

INGREDIENTS

 2 cups Zucchini, shredded
 1 ½ cups Jicama, peeled and shredded
 ½ cup Onion, pureed or grated
 2 tablespoons Garlic, minced
 2 Eggs, Beaten
 ½ teaspoon Salt
 2 tablespoons Coconut Oil

 

DIRECTIONS

1

Squeeze out all excess water from the zucchini and jicama.

2

Except for oil, combine all ingredients.

3

Heat the coconut oil in a skillet on medium heat and place a spoonful of mixture in the skillet, flattening as best as possible. If the latkes are too thick, they won’t cook evenly and will be hard to flip.

4

Cook around 3 minutes per side until golden brown.

 

Ingredients

 2 cups Zucchini, shredded
 1 ½ cups Jicama, peeled and shredded
 ½ cup Onion, pureed or grated
 2 tablespoons Garlic, minced
 2 Eggs, Beaten
 ½ teaspoon Salt
 2 tablespoons Coconut Oil

Directions

1

Squeeze out all excess water from the zucchini and jicama.

2

Except for oil, combine all ingredients.

3

Heat the coconut oil in a skillet on medium heat and place a spoonful of mixture in the skillet, flattening as best as possible. If the latkes are too thick, they won’t cook evenly and will be hard to flip.

4

Cook around 3 minutes per side until golden brown.

Zucchini Jicama Latkes

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