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I love to make these latkes as a healthy vegetarian option. They can be dished out with eggs, bacon, and other breakfast foods for a wonderful Sunday brunch. - Pam


2 cups (250 g) zucchini, ends trimmed and grated
2 cups (300 g) celery root/celeriac, ends trimmed, peeled and grated
½ small onion, peeled and chopped fine
3 eggs
salt and black pepper to taste
olive oil for frying


1. Combine the grated zucchini and celery root in a bowl
2. Let it sit for 15-20 minutes and drain off any excess water that might be released
3. Add in the onion, eggs, salt and black pepper
4. Mix thoroughly
5. On the stovetop, prepare a frying pan with olive oil on high heat
6. Make sure there is plenty of oil so that the latke batter can fry without sticking to the pan
7. When the oil is ready, drop a heaped spoon of the latke mixture into the pan, and flatten it out with the back of a spatula
8. Once the first side is cooked, flip carefully and cook the other side
9. Repeat this process until all the latke batter has been cooked


15-18 latkes, depending on size

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0