Here is a ‘grate’ side dish for the gluten-intolerant – or a way to get kids excited about vegetables. Packed with flavour and fibre, the mixture can be made in advance, and then simply portioned and fried for 6 minutes to glorious, crispy perfection. Don’t forget to drain off that excess oil once done, nobody wants a soggy, greasy latke..
The recipe can be found here -
white onion, minced
brown rice flour
In This Recipe
Shred carrots, courgette/zucchini, and potatoes through a cheese grater.
Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl.
Heat olive oil in a non-stick skillet.
Spoon the vegetable mixture into the hot oil, shaping each latke with an egg ring.
Fry the latkes for 3 minutes per side over medium heat.