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
Calories: 148kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Cholesterol: 54mg | Sodium: 223mg | Potassium: 576mg | Fiber: 2g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 13.3mg | Calcium: 32mg | Iron: 1.4mg