Paleo Zucchini Jicama Latkes

May 3, 2012 by

I have a thing for latkes and hashbrown-esque foods (as evidenced by my Turnip and Rutabaga Latkes or my Butternut Squash and Parsnip Hasbrowns) . Maybe it’s because it indulges my love of crispy fried things. Maybe it reminds me of breakfast potatoes which I very rarely indulge in. Maybe I just love food. Yeah… that.

I’ve tried to make oven jicama fries a few times and they’ve never come out as well as I’d hoped – the flavor is always good but the texture always ended up floppy and wilted. So I decided to mix them up with some zucchini and make a latke. To be honest, I tried cooking these three different ways before I was able to get them right. I tried frying them in coconut oil in my stainless steel skillet and this made them crispy and awesome, but I had such a hard time not getting them to stick. I tried putting them inĀ  a muffin tin and though they cooked up well, they lacked that crispy fried goodness. I finally tried “frying” them on my electric skillet with some coconut oil.

Apparently, Sawyer agrees that this is the best method.


I mean, could this face lie?
Both jicama and zucchini have very high water content, so after you shred them you have to squeeze the bejeebus out of them to get out all the excess water. Otherwise, your batter will be watery and your lakes will just kind of suck. :) I used a Parmesan/Romano mixture for the added flavor, but if you’re dairy-free you can omit it and just increase your salt from 1/2 tsp to 1 tsp (and maybe add in a sprinkle of garlic or onion powder). These ended up with very few ingredients and though they took a little time preparing because of the peeling and shredding, they came together quickly after that and were so worth it!





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  1. Beth

    I’m going to try these! Your skillet looks non-stick. Do you think this would work in a cast iron pan, or would that be asking for trouble?

    • AndreAnna

      I used my nonstick electric skillet because I love it so hard. I try not to use any Teflon when I can but when I tried to pan-fry these in my stainless steel skillet, it was a FAIL, even with a ton of coconut oil. I’m pretty sure I just haven’t mastered the art of cooking in steel yet, so if you consider yourself a pro, I say give it a try. Just plop one in at a time; that way if it fails, it’s only wasted one, right? :)

  2. Courtney

    I can’t wait to try these! I’m on a very strict diet program and these are right up my alley. Would I be able to use fresh egg whites only rather than the whole egg? I understand that egg helps keep “batter” together, but is it the egg white that provides the bond, the yolk, or the entire egg? …you know, to use that info for future use…

    Thanks for a great recipe! :)

  3. Claudia

    Made these tonight, came out delicious. Try it with some Thai sweet chili sauce and they are heavenly. Thanks for the recipe. Definitely a repeat.


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