Cauliflower-Zucchini Keto Latkes

Ingredients

• 1/2 head cauliflower
• 2 medium zucchini
• salt
• pepper
• 4 scallions thinly sliced
• 1/4 cup almond flour
• 2 large eggs lightly beaten
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 6 tbsp ghee /clarified butter, divided
• 1 cup sour cream optional, to serve

Instructions

1. Grate the cauliflower and zucchini on the coarse side of a box grater. Place the cauliflower and zucchini in a large mixing bowl, add 1 1/2 teaspoons of salt and mix well. Set aside for 20 minutes.
2. Spoon the cauliflower and zucchini into a paper towel-lined colander. Cover with a few more layers of paper towels and squeeze out as much liquid as you can. Place the squeezed vegetables into a clean mixing bowl and add the scallions, almond flour, eggs, onion powder, garlic powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and mix well.
3. In a large non-stick frying pan, heat 4 tablespoons of the clarified butter over medium-high heat. When hot, add the latke mixture in 1 ounce (2 tablespoon) portions, and flatten them out into small, flat pancakes, about 1/2-inch thick. Fry on each side for 2 to 3 minutes, until deep golden brown and crispy. Transfer onto wire rack set over a baking sheet pan. Sprinkle with a little additional sea salt as they are set onto the rack. Repeat with the remaining batter adding additional clarified butter as you do.
4. Serve right away or keep warm in a low oven for up to 2 hours. Serve with the sour cream on the side.