Cauliflower-Zucchini Keto Latkes
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.
Ingredients List
- 1/2 large head cauliflower
- 2 medium zucchini
- 1 Tbsp sea salt
- 4 scallions, thinly sliced
- 1/4 cup almond flour
- 3 large eggs, lightly beaten
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground pepper
- 6 Tbsp (3 oz) ghee/clarified butter, divided
- 1 cup sour cream, to serve
Instructions
- 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.
I made these for dinner and they were very good. Along with sour cream I like to add a little Cholula sauce on top 😋. Not very Jewish, but very tasty.
They are delicious but they fall apart on turning over. Extremely fragile.
Be sure to squeeze the cauliflower and zucchini very dry before adding the rest of the ingredients. Also, you can add more egg whites to bind them. The pan must also be very hot (at least 325* F) when you place the batter in it. Don’t flip too soon.
Can you use equal amounts of coconut flour in place of almond flour?
The texture will be different. Coconut flour is much drier than almond flour so we can’t really vouch for how it work out, but you can try it and up the moisture to the recipe if needed.
Latkes are definitely one of the things I miss being keto but this recipe is a really good substitute. Made me feel like I didn’t have to entirely give up some of my favorite things and it put me in the Hanukkah spirit!