A healthier take on holiday latkas made with rutabaga, zucchini, and carrot, perfect for refocusing on weight loss and healthy habits after festive indulgence. This gluten-free and dairy-free version bakes up solid and crispy.
Line a baking sheet with parchment paper and spray with oil. Preheat oven to 375°F. Add the grated rutabaga, zucchini, and carrot into a cheesecloth or clean dish towel and squeeze out as much liquid as possible. Transfer the squeezed veggies to a bowl. Add the chickpea flour, egg, salt, pepper, garlic powder, and oregano to the bowl with the veggies. Mix all ingredients until well combined. Form the mixture into small latkas and place them on the prepared baking sheet. Spray a little oil on top of the latkas. Bake for 15-20 minutes, or until they are solid and crispy on the edges.
