Another brilliant RECIPE for you to enjoy in preparation for back to school…..this one is not only gluten, dairy and preservative free but its egg free also! A massive thank you to the lovely Jodi from Hot Pink Chilli for this creation! Dont forget to pop over to her FB page and say HI! :-) hotpinkchilli.wordpress/2012/12/10/chrismakkah-zucchini-latkes-egg-free/ 1 x Large zucchini 1 x large carrot 1 small potato (I used a ‘desire’) 1 medium sweet potato salt & pepper 1/4 C (ish) Gluten free flour coconut oil grass-fed ghee* Grate all your veggies on a coarse grate and sprinkle salt liberally to draw out the moisture Place all your salted, grated veggies into a piece of muslin cloth & squeeze out all excess moisture so that latkes don’t fall apart in the pan Add some gluten-free flour, a couple of tablespoons at a time – just enough ultimately to absorb any remaining liquid and so that the veggies stick together. Heat equal quantities of coconut oil and ghee in a heavy bottom saucepan on medium heat – enough to give your latkes a lovely shallow fry. Both oils are stable at high temperatures and therefore do not change properties when heated, becoming carcinogenic. The mix of the 2 oils give a lovely flavour to the latkes. Using your hands, make little patties (we like them small enough to take one bite out of and then pop the rest in your mouth!) and fry until golden on each side, then season with salt and pepper whilst still hot and enjoy – these little nuggets won’t last long!
Posted on: Fri, 24 Jan 2014 07:00:00 +0000
Trending Topics
Recently Viewed Topics
© 2015