Looking for a healthier recipe for latkes? Try these oversized, gluten-free latkes with zucchini and Brussels sprouts! Delicious with a tahini yogurt sauce. Enjoy!

Zucchini Brussel Sprouts Latkes

3 zucchini, shredded
6 brussels sprouts, shredded
7 oz halloumi, grated
2 green onions (scallions), thinly sliced
1 cup basil leaves, chopped
2 cloves garlic, crushed
½ cup rice flour
3 eggs
2 tbs buttermilk
Sesame & Salt blend
cracked black pepper
2 tbs extra virgin olive oil
baby (micro) flat-leaf parsley leaves
1 lemon, cut into wedges

For the sauce:
½ cup yoghurt
2 tbs Organic Tahini
½ tsp salt


1. Place the zucchini, Brussels sprouts, halloumi, onions, basil, garlic, flour, eggs and buttermilk in a large bowl. Sprinkle with sesame salt blend and pepper and mix well to combine
2. Heat 1 tsp of the oil in a 6 inch non-stick frying pan over low-medium heat. Place 1 cup of the zucchini mixture into the pan and press down to spread evenly over the base
3. Cook for 3-4 minutes each side or until golden and cooked through
4. Place on paper towel and repeat with the remaining mixture
5. Mix the tahini and yogurt with salt
6. Divide the zucchini fritters between plates and top with the tahini yogurt sauce, parsley and lemon rind. Serve with the lemon wedges.

Makes 4 latkes