Cast-Iron Baked Zucchini & Potato Latke
Cast-Iron Baked Zucchini & Potato Latke
Servings: 6 servings
Calories: 148kcal
Ingredients
- 3 small Russet potatoes about ¾ pound, peeled and cut into large chunks
- 1 small zucchini cut into large chunks
- 1 small yellow onion quartered
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- 2 eggs
- 2 tablespoons arrowroot starch
- 1 tablespoon olive oil
Instructions
- Place an 8- to 9-inch cast iron skillet in the oven while preheating to 450ºF.
- Using the shredding disk of a food processor, grate the potatoes, zucchini, and onion.
- Discard any large chunks and pile the shreds on top of a clean dish towel.
- Squeeze out as much liquid as you can, then place in a large bowl.
- Add salt, pepper, cumin, and eggs.
- Mix well.
- Stir in arrowroot starch.
- Using oven mitts, remove the skillet from the oven.
- Pour the olive oil into the skillet and carefully swirl to coat.
- Pour the potato mixture into the skillet and quickly smooth into an even layer with a spatula.
- Return the skillet to the oven.
- Bake for 18-20 minutes, until set.
- Turn on broiler to high and cook for an additional 3-5 minutes, until browned on top.
- Slice into wedges and serve hot.
Nutrition
Nutrition Facts
Cast-Iron Baked Zucchini & Potato Latke
Amount Per Serving
Calories 148
Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 54mg18%
Sodium 223mg9%
Potassium 576mg16%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 145IU3%
Vitamin C 13.3mg16%
Calcium 32mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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