This past weekend was a particularly lazy weekend for me… well, mostly. I spent all day Saturday by the pool side and all Sunday morning on Pinterest (yes, for hours). I decided that I wasn’t going to cook anything too crazy because I didn’t want to deal with the mess afterwords – I just wanted to relax….. then my tortilla press and popsicle maker I bought online arrived, and that whole “lazy” idea went out the window! In a few minutes, I was making strawberry popsicles, ground turkey tacos with homemade corn tortillas, and of course, these zucchini and jicama latkes for dinner! Piles-of-dirty-dishes-later I had an amazing meal, and some pretty good pictures, I must say:
Latkes are usually made with potatoes and are a traditional dish eaten during Hanukkah. The “potato pancakes” are versatile and can have a variety of toppings, either savory or sweet.
They are pretty darn good.
While browsing on the internet I saw this recipe idea for a “Paleo” version of the traditional latkes- incorporating zucchini and jicama into the recipe rather than potatoes. If you think about it, it’s not really a “traditional” latke any longer once the potatoes are omitted. You can just call this recipe “zucchini and jicama fritters” if you want. It tastes amazing, you can enjoy it with the same toppings as a traditional latke and you get a little less starch and a little more veggie vitamins. Whatever you call it, it’s always going to be super delicious.
Zucchini and Potato Latkes
(I made a bunch with this recipe and had some leftovers for breakfast to eat with my eggs)
- 1 and 1/2 large zucchinis
- 1/2 yellow onion
- 1/2 of a Jicama (After being made fun of repeatedly by my boyfriend, I just want to clarify with everyone that it is pronounced “hi-ka-mah” not “hi-mi-kah”!)
- 1/4 cup grated romano cheese
- 2 large cloves of garlic
- 2 large eggs
- Coconut oil
- Sour cream (optional)
- Grate the zucchini, jicama and yellow onion into a large bowl. Make sure to squeeze out any excess water. I grated each veggie into a strainer first and pushed all of the water out before adding to the bowl.
- Mince the garlic and add it to the bowl as well.
- Beat the eggs and mix them in with the grated veggie mixture along with the pepper and romano cheese.
- Heat a thin layer of coconut oil in a frying pan (olive oil works fine too).
- Grab a small spoonful of the mixture and plop it in the oil, pressing it down so it forms a flat “pancake” shape. Let it fry for about 5 minutes or so, or when the bottom starts browning – then flip it over and brown the other side.
- Transfer to a plate with a couple paper towels on it to collect any excess oil, then serve with a little bit of sour cream or just eat them plain. Capers would do very nicely on this dish as well, I wish I had some!
These have such an amazing flavor and it’s vegetarian and Paleo!