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.