Servings: 6-8 latkes
-2 cups(ish) gold potatoes, shredded
-1 small zucchini, shredded
-1/4 cup gluten free flour
-1 tsp baking powder
-1 tsp salt
-1/2ish tsp pepper
-1 egg, beaten
1. Squeeze out as much of the liquid from the potatoes and zucchini as possible. Salt them, let them sit, and squeeze again.
2. Mix together the dry ingredients and mix in with the potatoes and zucchini.
3. Mix in the beaten egg, making sure everything gets coated in everything.
4. Heat a skillet to medium/high and add in some avocado oil. Drop some of the mixture in, press down with a spatula. Let it cook until cripsy on one side and easily flippable, about 5 minutes. Flip, and do the same. Enjoy warm!