1/2 large head of raw cauliflower
2 medium zucchini (green, yellow, or Mexican variety, your choice)
4 scallions, chopped
1/4 c fine almond flour
1/4 c oat flour
3 eggs, room temp and slightly beaten
1/4 c grated Parmesan or Parmesan combo
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp ground white pepper
1/2 tsp kosher salt
1 Tbsp butter
3 Tbsp olive oil
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1. Grate zucchini/squash on course side of grater OR run through a food processor.
Remove and add to a clean kitchen towel. Squeeze water out and set aside.
Wipe clean whatever you used to grate and process the cauliflower to rice sized bits.
Place in a bowl and set aside with the zucchini.
2. In a large mixing bowl, add the beaten eggs, scallions, flour, cheese and seasonings and mix well with a whisk. Add the cauliflower and zucchini. Mix well.
Let set for a minimum of five minutes for flour to absorb the wet ingredients. If mixture is still too watery, add more flour, you want a pancake flour consistency.
3. In a large non stick fry pan, heat the butter and olive oil on medium high heat.
When hot, add 1/4 or 1/3 c of the latke mixture(depending on the size you want) and pat down. Fry on each side for 2-3 minutes. Transfer to a wire rack placed over a baking sheet. Add additional oil/butter to fry pan as needed for each batch.
Serve warm. You can also serve with sour cream on the side.
2 medium zucchini (green, yellow, or Mexican variety, your choice)
4 scallions, chopped
1/4 c fine almond flour
1/4 c oat flour
3 eggs, room temp and slightly beaten
1/4 c grated Parmesan or Parmesan combo
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp ground white pepper
1/2 tsp kosher salt
1 Tbsp butter
3 Tbsp olive oil
==================================================================
1. Grate zucchini/squash on course side of grater OR run through a food processor.
Remove and add to a clean kitchen towel. Squeeze water out and set aside.
Wipe clean whatever you used to grate and process the cauliflower to rice sized bits.
Place in a bowl and set aside with the zucchini.
2. In a large mixing bowl, add the beaten eggs, scallions, flour, cheese and seasonings and mix well with a whisk. Add the cauliflower and zucchini. Mix well.
Let set for a minimum of five minutes for flour to absorb the wet ingredients. If mixture is still too watery, add more flour, you want a pancake flour consistency.
3. In a large non stick fry pan, heat the butter and olive oil on medium high heat.
When hot, add 1/4 or 1/3 c of the latke mixture(depending on the size you want) and pat down. Fry on each side for 2-3 minutes. Transfer to a wire rack placed over a baking sheet. Add additional oil/butter to fry pan as needed for each batch.
Serve warm. You can also serve with sour cream on the side.
