When you're a student, trying to stay healthy and sane can really be a challenge. Add no sleep, midterms and a social life to the mess, and you're left with almost no time to take care of yourself. That's where low-carb zucchini latkes come in.
As a summer enthusiast and vegetarian, zucchinis are my favorite go-to when I've trying to be healthy. They're low in calories, versatile, and high in essential nutrients and antioxidants. Make low-carb latkes with these summer MVPs and you'll find that "healthy and tasty" foods aren't a myth at all.
Low-Carb Zucchini Latkes
- Prep Time:10 mins
- Cook Time:5 mins
- Total Time:15 mins
- 2 medium-sized zucchinis grated
- 1/2 cup shredded cheese
- 1/2 cup whole-wheat flour
- 2 eggs beaten
- 3-4 garlic pods minced
- 2 tablespoon olive oil
- Salt and ground pepper to taste
Add the salt to the grated zucchinis, gently toss and place in a cheese cloth. Let it sit for 5 minutes.
After draining the zucchini completely, combine flour, eggs, cheese, garlic and zucchini in a large bowl. Season with salt and pepper. Optionally, fresh herbs and spices can also be added at this stage. (I like to add mint, coriander, cumin and minced ginger.)
Scoop a couple of tablespoons of the mixture and prepare latkes. The mixture can also be done directly onto the pan and flattened with a spatula.
Heat the oil on a skillet over medium heat. Place latkes and cook until golden brown. Flip and cook again for about 1-2 minutes.
Serve hot with greek yogurt, ketchup or dip of choice.