Low FODMAP Potato, Zucchini, and Carrot Latkes

Adapted from The Food Network


  • 1 large zucchini

  • 2 large russet potatoes

  • 2 large carrots

  • 6 green onions, dark green parts minced

  • 2 eggs

  • 4 T gluten-free flour

  • 1/2 teaspoon baking powder

  • 1 t salt

  • 2 t cumin

  • Canola oil


  1. Peel the potatoes and carrots. Grate potatoes, carrots, and zucchini using the large holes of a box grater. Spread grated vegetables on a clean kitchen towel and roll it up. Twist the towel tightly to wring out as much water as possible - this way, the latkes will fry up nicely!

  2. In a large bowl, mix together the flour, salt, and cumin. Add in the grated vegetables, plus the green onions.

  3. Whisk the eggs in a small bowl, and then add to the vegetable mixture. Stir well.

  4. Heat 3 T oil in large skillet over moderately high heat until hot. Working in small batches, spoon 3-4 tablespoons per latke into skillet, flattening into rounds with a fork. Fry until each side is golden-brown.

  5. Remove latkes from the oil and drain on paper towels. Serve or keep warm in the oven.

Photo by Hai Nguyen on Unsplash