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Cauliflower-Zucchini Keto Latkes

By Jason Fung, MD

Cauliflower-Zucchini Keto Latkes

Crispy, keto-friendly pancakes are a delicious, simple side dish any time of year. Try them with sour cream and smoked salmon for a super supper, or with poached or fried eggs at breakfast. Recipe from Keto-Mojo
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 3
Calories 566 kcal

Ingredients
  

  • 1/2 head cauliflower
  • 2 medium zucchini
  • salt
  • pepper
  • 4 scallions thinly sliced
  • 1/4 cup almond flour
  • 2 large eggs lightly beaten
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 6 tbsp ghee /clarified butter, divided
  • 1 cup sour cream optional, to serve

Instructions
 

  • Grate the cauliflower and zucchini on the coarse side of a box grater. Place the cauliflower and zucchini in a large mixing bowl, add 1 1/2 teaspoons of salt and mix well. Set aside for 20 minutes.
  • Spoon the cauliflower and zucchini into a paper towel-lined colander. Cover with a few more layers of paper towels and squeeze out as much liquid as you can. Place the squeezed vegetables into a clean mixing bowl and add the scallions, almond flour, eggs, onion powder, garlic powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and mix well.
  • In a large non-stick frying pan, heat 4 tablespoons of the clarified butter over medium-high heat. When hot, add the latke mixture in 1 ounce (2 tablespoon) portions, and flatten them out into small, flat pancakes, about 1/2-inch thick. Fry on each side for 2 to 3 minutes, until deep golden brown and crispy. Transfer onto wire rack set over a baking sheet pan. Sprinkle with a little additional sea salt as they are set onto the rack. Repeat with the remaining batter adding additional clarified butter as you do.
  • Serve right away or keep warm in a low oven for up to 2 hours. Serve with the sour cream on the side.

Nutrition

Nutrition Facts
Cauliflower-Zucchini Keto Latkes
Amount per Serving
Calories
566
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
29
g
181
%
Cholesterol
 
241
mg
80
%
Sodium
 
152
mg
7
%
Potassium
 
826
mg
24
%
Carbohydrates
 
15
g
5
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
12
g
24
%
Vitamin A
 
1078
IU
22
%
Vitamin C
 
73
mg
88
%
Calcium
 
176
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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