Carrot-Zucchini Latkes
Carrot-Zucchini Latkes
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 12 oz Zucchini
- ¾ tsp Salt
- 5 medium Carrots
- 1 small Onion
- 4 large Eggs (Whole)
- ½ tsp Black Pepper
- ½ cup Canola Vegetable Oil
- 1½ servings Atkins Low Carb Wheat Bread
Instructions
- Use the Atkins recipe to make Atkins Low Carb Wheat Bread for this recipe, you will need 1½ slices.
- Heat oven to 300°F. Set a rack on a baking sheet.
- Grate zucchini in a food processor fitted with shredding blade or with a box grater, using the side with the largest holes. Transfer to a bowl; sprinkle with ¼ teaspoon of the salt and toss. Let stand while you prepare the remaining ingredients.
- Grate carrots and white onion in food processor or with the grater. Transfer to a large bowl.
- Put bread on a baking sheet and toast in the oven until dried out, 10 to 14 minutes. Leave oven on. Transfer bread to food processor and pulverize to make crumbs. Add crumbs, eggs, remaining ½ teaspoon salt and pepper to carrots. Transfer zucchini to a clean dish towel and squeeze out excess liquid. Add zucchini to carrot mixture and stir well to combine.
- Heat ½ cup of canola oil (may need to add more during cooking) in a large skillet over medium heat until very hot. Drop batter by heaping tablespoons into oil and flatten to 3-inch pancakes; do not crowd pan. Cook until golden brown, 3 to 4 minutes per side. Transfer to paper towels to drain; then set on prepared baking sheet and keep latkes warm in oven. Repeat, adding more oil if necessary, making a total of 24 latkes. Serve with sour cream or a squeeze of lemon (optional).
Nutrition Information
Calories: 201.1kcal Fat: 16.9g Carbohydrates: 5.1g net carbs Fiber: 1.9g Protein: 6.5g
View the required Atkins Low Carb Wheat Bread recipe here
View the original recipe on Atkins.com