Cast-Iron Baked Zucchini & Potato Latke
Updated Feb 15, 2021, Published Dec 17, 2013
This post contains affiliate links. Please see our disclosure policy.
Cast-Iron Baked Zucchini & Potato Latke
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
Calories: 148kcalCarbohydrates: 24gProtein: 4gFat: 3gCholesterol: 54mgSodium: 223mgPotassium: 576mgFiber: 2gSugar: 2gVitamin A: 145IUVitamin C: 13.3mgCalcium: 32mgIron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
