Zucchini Latkes

Latkes have been around for centuries but it was only recently that I discovered this awesome dish.  I love all things zucchini and these are amazing.  Traditionally these are made with potatoes.  I have adapted them to use/enjoy our plentiful supply of zucchini. This is a paleo friendly recipe.

2 cups shredded zucchini
1 carrot shredded
1/4 cup of onion. (I also used the cheese grater for this too)
1 cup shredded celery root
1 tablespoon Herbs De Provence
2 eggs
sea salt to taste
1/2 cup coconut oil

Grate the zucchini, carrot, onion and celery root.  Wrap 1/2 of the grated veggies at a time in a dish towel and squeeze out as much water as you can. Combine the dry veggies, salt, herbs de provence and eggs in a large mixing bowl.  In a large skillet, over medium heat, melt coconut oil.  Take about a 1/4 cup of the veggi mixture and form into a loose patty.  Cook in hot coconut oil until nicely browned, approximately 2-3 minutes per side.  Can keep cooked patties warm in oven at 250 degrees while you cook the rest.

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