Light Zucchini Potato Latkes
Love hash browns? Then you’ll love these potato latkes! Tea mom and recipe developer Erin Williams of Kitchen of Eatin’ celebrates her Jewish roots with a healthy green twist on this traditional holiday treat.
  1. Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.
  2. Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
  3. In a small bowl, combine the oat flour, baking powder, salt and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
  4. Stir in the egg and mix well to combine.
  5. On the stove, add oil to a large non-stick or cast iron skillet and bring to a medium heat.
  6. Grab small handfuls of the potato mixture and pat into pancakes. Place pancakes into the pan (as many as will fit, leaving enough room to flip with a spatula).
  7. Set them on heat for 2-3 minutes until they brown slightly – this will make them move and/or flip over with ease.
  8. Once the bottoms are slightly browned and tops look drier, flip the pancakes to cook the other side for 4-5 minutes.
  9. Then using a spatula, transfer one by one onto the baking sheet. Continue baking them in the oven for about 12 more minutes (no extra oil in needed).
  10. Serve them up nice and hot and top them off with your favorite sweet and savory sauces. Choose from traditional sour cream and apple sauce, or try them with hummus or a healthy yogurt dip (mmm, tzatziki)!