Gluten-Free Zucchini Latkes
Fresh and light without losing their delectable crunchiness, these zucchini Latkes are gluten-free. And any leftovers can be frozen.
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Ingredients
- 3 large zucchinis, grated
- 1/2 onion, peeled & grated
- 1 egg, lightly beaten*
- 1/4 cup finely grated Parmesan cheese*
- 1/2 cup arrowroot flour*
- 1 tbsp fresh thyme + extra for garnish
- 1 tsp salt
- pepper to taste
- vegetable or canola oil for frying
- sour cream to serve on top*
- 1/4 cup aguafaba (the liquid from canned chickpeas)
- 1/2 cup chickpea flour mixed with 6 tbsp water
- 2 tbsp nutritional yeast (in lieu of Parmesan cheese)
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