Sweet Potatoes & Zucchini are the mystical chameleons of the vegetable family.
Blending in and complimenting anything they are cooked with, they create a world of possibility.
They can be roasted, fried, grated, steamed, mashed, put in baked goods, eaten raw, hidden in brownies your giving your children, used as ‘zoodles’ etc etc you get it. I realized this today as I was searching for inspiration for lunch ideas and I noticed I had both glorious veggies at the bottom of my fridge. There is no excuse to eat nachos and salsa for lunch (my backup plan) however delicious, when you have a zucchini and sweet potato calling your name from the bottom drawer.
A little bit of blog perusing later and I stumbled upon many zucchini AND potato latke recipes, I was specifically moved by Smitten Kitchen’s gorgeous take on latkes. I however, wanted to amuse myself by combining the two, and making it a tad on the Mexican side!
Present, these pretty little latkes, or fritters, or cakes…. it doesn’t really matter. But what does matter is you serve them with 10-second cilantro lime yogurt dip. it just flows.
Serve with a fried egg ontop if your lunching, or perhaps just eat the full recipe.
Sweet Potato-Zucchini Latkes Recipe (makes 4)
- 1 cup sweet potato, peeled shredded
- 1 medium zucchini, peeled and shredded
- 1/4 cup diced onion
- 1 egg
- 3 tablespoons flour of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- teaspoon chilli powder
- salt and pepper
- Shred zucchini and sweet potato finely in food processor or with a cheese grater.
- Set shredded veg on paper towel or cheese cloth. Squeeze out as much water as possible. The more water removed crispier they will turn out 🙂
- Combine shredded veggies in bowl with egg, flour, baking soda, spices, salt and pepper, and onion.
- Heat 2 teaspoons coconut oil on pan on medium heat.
- Once pan is hot, scoop out 2 balls of latke onto pan, and flatten with spatula.
- Cook about 3-4 minutes and then flip.
Cilantro lime dip (enough for one recipe of latkes)
- 3 tablespoon plain greek yogurt
- 2 teaspoon minced chopped cilantro
- juice of half a lime
- dash cumin
- salt and pepper to taste