Monday, August 05, 2013

Keepin' It Sugar, Wheat, and Soy Free

Eating mostly green veggies kind of limits my culinary skills. I have roasted broccoli, sauteed broccolini, steamed green beans, grilled zucchini and baked ideas have come and gone.

Then I remembered latkes. Yummy, crispy, potato pancakes. Hmm. Potatoes are on my no-no list. So are bread crumbs and flour.

Thus, zucchini and feta latkes. I wanted them to be either a side, or a base, like for a fried egg ( drool). And i didn't want them greasy, so no oil or frying.

3small zuchini, grated, salted and strained for 1 hour
2 eggs, beaten
1 tbsp penzeys greek seasoning
1/2 tbsp crushed red pepper
1/2 cup almond flour ( or coconut flour)
4 ounces fat free feta, crumbled


Mix together and put onto non stick cookie sheet- 12 small balls, flattened into 3 inch disks. Bake at 425 F for 12 mins, flip and bake another 12 min.

Top with greek yogurt.

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