Not just for Hanukkah. Crispy, keto-friendly pancakes are a delicious, simple side dish any time of year. Try them with sour cream and smoked salmon for a super supper, or with poached or fried eggs at breakfast. Bonus: you can make them up to 2 days ahead, wrap and refrigerate them, then reheat them on a wire rack set over a baking sheet pan in a 350°F (175°C) oven until crispy and warmed throughout, 10 to 12 minutes.
Grate the cauliflower and zucchini on the coarse side of a box grater or a food processor with a large grater blade. Place the cauliflower and zucchini in a large mixing bowl, add half of the salt and mix well. Set aside for 20 minutes.
Spoon the cauliflower and zucchini into a paper towel-lined colander. Cover with a few more layers of paper towels and squeeze out as much liquid as you can. Place the squeezed vegetables into a clean mixing bowl and add the scallions, almond flour, eggs, onion powder, garlic powder, the remaining half of the salt, and the pepper and mix well.
In a large non-stick frying pan, heat 4 tablespoons of the clarified butter over medium-high heat. When hot, add the latke mixture in 1 ounce (2 tablespoon) portions, and flatten them out into small, flat pancakes, about 1/2-inch thick. Fry on each side for 2 to 3 minutes, until deep golden brown and crispy. Transfer onto wire rack set over a baking sheet pan. Sprinkle with a little additional sea salt as they are set onto the rack. Repeat with the remaining batter adding additional clarified butter as you do.
Serve right away or keep warm in a low oven for up to 2 hours. Serve with the sour cream on the side.
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