Vegetable Latkes - Gluten-Free, Low FODMAP

Name: Vegetable Latkes - Gluten-Free, Low FODMAP
Total time: 30 min
Ingredients: 2 cups (400 g) coarse-grated peeled russet potatoes; 2/3 cup (100 g) grated peeled red beetroot; 2/3 cup (66 g) grated peeled carrot; 2/3 cup (99 g) grated zucchini; Kosher salt; Freshly ground black pepper; 2 large eggs, (at room temperature); 2 tablespoons gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour); Canola oil or rice bran oil; Lactose-free sour cream, (such as Green Valley Organics - optional )

www.fodmapeveryday.com

A colorful take on the traditional latke- beets, carrots and zucchini brighten up both the plate and the palate in this low FODMAP, gluten-free offering.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Deep-fry thermometer
Cooling rack
Grater
Peeler
Colander
Kitchen towel
Paper towel
Mixing bowl
Whisk
Measuring cup
Baking sheet
Skillet
Spatula
Oven
Stove

Ingredients

2 cups (400 g) coarse-grated peeled russet potatoes
2/3 cup (100 g) grated peeled red beetroot
2/3 cup (66 g) grated peeled carrot
2/3 cup (99 g) grated zucchini
Kosher salt
Freshly ground black pepper
2 large eggs, (at room temperature)
2 tablespoons gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
Canola oil or rice bran oil
Lactose-free sour cream, (such as Green Valley Organics - optional )