~Garden Zucchini Potato Latkes~

Getting rid of your zucchini a problem?  Not anymore...  These are so yum, gluten free, and vegan!  You will love the recipe.  Can be an app for a party or just a splurge dinner or lunch.  I use my Grandma's Latke recipe and substitute 1/2 the called for potatoes with zucchini instead!  My family loved them and I am sure yours will too!

1 large, talking 12 inches of Zucchini….  Grated and water squeezed out with a kitchen towel

3 Yukon gold potatoes grated soaked in water to remove the starch and squeezed out with a kitchen towel

1 medium white onion grated

1 tea salt

1 tea pepper

1 tea Italian seasonings

2 tbs grape seed oil (for mixture)

¼ inch in the pan of vegetable oil or grape seed oil for frying!

½ cup brown rice flower

~Optional  toppings:  Vegan  parm cheese, vegan sour cream with green onions and salt & pepper!

Add all ingredients into a bowl minus the oil for frying and stir….  Heat on medium high ¼ inch of vegetable oil or grape seed oil in a deep sauce pan.  I with my hands grab a fist full of mixture and do one more little squeeze to get extra liquid out and plop into the oil carefully.  I do this because I have always liked my latkes on the crispy side.  Cook 5-6 minutes on each side.  Drain on a paper towel covered plate when taking out of oil and sprinkle vegan parm cheese and course sea salt (optional).   I like to serve with vegan sour cream and chopped green onions on the top and another little sprinkle of salt and pepper!!!  Makes about 12