These Green Latkes contain healthy green ingredients such as zucchini, spinach, parsley and scallions. They can even be made gluten-free, are super easy to make and are sure to please even the fussiest non-veggie eater! Perfect for Chanukkah or throughout the year, these will become a favorite. They are soft on the inside, lightly crispy on the outside and are even delicious served cold.
2 medium size zucchini, shredded
2 cups fresh spinach
1 ½ tsp. kosher or sea salt
1/3 cup flour or gluten-free flour
¼ cup chopped scallions
2 Tbls. chopped fresh parsley
1 Tbls. of beaten egg or egg substitute
Shake of garlic powder (optional)
3 Tbls. vegetable oil
4 Tbls. olive oil
- Sauté spinach in 1 Tbls. olive oil until wilted; set aside and cool. When cool, lightly chop with a sharp knife.
- In a large piece of cheesecloth, take zucchini and spinach and squeeze out as much water as possible; discard cheesecloth and place zucchini and spinach in mixing bowl. Add salt, flour, scallion, parsley, egg and garlic powder. Mix well.
- In a skillet, heat 3Tbls. vegetable oil and 3Tbls. olive oil over medium high heat. Take 2 large spoonfuls of mixture and place in hot oil; cook until starting to brown on all edges then flip and continue cooking until brown on second side; drain on paper towels. Serve hot.
Serve with a squeeze of lemon on top. Also great served cold.