Healthy Sweet Potato & Zucchini Latkes

Yesterday, I spent half the day in the kitchen preparing for tonight’s Passover dinner.  I took some time experimenting with different recipes and swapping out ingredients to make healthier versions of my favorite meals.  Potato Latkes are typically associated with Hanukkah, but a lot of people still make flourless versions that are Kosher for Passover.  After surfing the internet and testing out different ones, this recipe from Blogilates was my favorite to reference.  I used a slightly different method when making the Latkes and added some seasoning to it.  I also made my own Greek Yogurt “Sour Cream,” and let me tell you that these latkes were beyond delicious and SO easy to make!!

“Potato Latke” Ingredients:

*serves 2 – 4 (depending how hungry you are and if it is the only side dish or not)

1 Large Zucchini

1 Medium Sweet Potato

1/2 Yellow Onion (chopped)

2 eggs

Seasoning: Garlic Powder, Black Pepper, Paprika

“Sour Cream” Ingredients:

Plain Greek Yogurt (I used 4 Tbsp for 2 Servings and it was plenty)

Juice of 1/2 Lemon

Chopped Fresh Parsley

(Directions Are Below)

Directions:

– Using a peeler, peel the zucchini and sweet potato (discard the skin) in ribbon-like pieces.  Then chop into tiny pieces.  (If you have a Grater, you can use that instead of the peeling and chopping method, but be sure to remove the skin first with a peeler).

– Chop onion into very small pieces

– If using the peeling & chopping method (and not the grater), feel free to use a food processor if you have one, to more finely chop the zucchini, sweet potato, and onion together.  It is not necessary, but I did use a small handheld one.

– In a medium bowl, mix the chopped zucchini, sweet potato, and onion.   Add in the eggs and seasoning.  You can use your hands or a spatula/spoon to mix.

– Heat the Coconut Oil in a nonstick pan over Medium Heat.

– Take the Latke mixture and place an amount of your choice in the pan.  I prefer the Latkes to be on the small to medium size.  If it’s too big, it may be difficult to flip!  (This recipe made 12).

– Once you start to see browning on the edges, flip each Latke over to the other side (it’s about 3 minutes on each side).

– In a small bowl, mix the Greek Yogurt, Lemon Juice, and Chopped Parsley.

– Plate, Serve, Enjoy!!!