Zucchini Latkes Recipe

Introduction

Zucchini latkes are a delightful twist on the classic potato pancake, blending the fresh taste of zucchini with the comforting texture of crispy fried latkes. Perfect as a snack, appetizer, or side dish, these latkes bring a light, flavorful touch to your table.

Ingredients

• 1 pound zucchini (1 very large or 2 medium), ends trimmed and seedy centers scooped out
• 3/4 pound russet or Idaho potato (about 1 large), peeled
• 1 small onion, peeled
• 1/2 cup matzo meal or 1/3 cup potato starch
• 1 large egg
• 1 teaspoon fresh lemon juice, plus additional wedges for serving
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• Vegetable or peanut oil, for frying

Instructions

1. Step 1: Trim the zucchini ends and cut lengthwise. Scoop out and discard the seedy centers to reduce moisture. Grate the zucchini, potato, and onion using a food processor or the large holes of a box grater.
2. Step 2: Place the grated vegetables in a large lint-free kitchen towel. Twist and wring out as much moisture as possible. Let the mixture rest for 2 minutes, then wring out again to remove excess liquid.
3. Step 3: Transfer the wrung-out mixture to a large bowl. Add matzo meal (or potato starch), egg, lemon juice, salt, and pepper. Stir until all ingredients are well combined.
4. Step 4: Heat about 1/4-inch of vegetable or peanut oil in a large skillet over medium-high heat until shimmering. Shape the latkes by either packing tablespoons of batter or twisting strands with a fork into knots.
5. Step 5: Carefully lower the formed latkes into the hot oil. Cook until the bottoms turn golden brown, then flip and cook the other side until golden as well.
6. Step 6: Remove latkes and place on paper towels to absorb excess oil. Sprinkle with a little extra salt while still warm. Repeat with remaining batter.
7. Step 7: Serve the zucchini latkes warm, accompanied by sour cream and lemon wedges for squeezing.

Tips & Variations

• For extra crispiness, make sure to wring the vegetable mixture thoroughly to remove as much moisture as possible.
• You can substitute matzo meal with potato starch or fine breadcrumbs if preferred.
• Try adding fresh herbs such as dill or parsley to the batter for a fresh herbaceous note.
• If you want a dairy-free option, serve the latkes with a vegan sour cream or applesauce.

Storage

Store leftover zucchini latkes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to help restore their crispiness, or warm in an oven set to 350°F (175°C) for 10 minutes. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make zucchini latkes ahead of time?

Yes, you can prepare the batter ahead and store it in the refrigerator for a few hours before frying. Cooked latkes can also be refrigerated and reheated later for best texture.

What can I serve with zucchini latkes?

Zucchini latkes pair wonderfully with sour cream, applesauce, or a squeeze of fresh lemon juice. They also complement savory dips or a simple green salad for a light meal.

Zucchini Latkes Recipe

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★★★★★

4.6 from 137 reviews

Zucchini Latkes are crispy, golden fritters made with grated zucchini, potato, and onion, bound together with egg and matzo meal, then fried to perfection. These savory pancakes offer a delightful combination of textures and flavors, perfect as an appetizer, side dish, or snack, especially when served warm with sour cream and fresh lemon wedges.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 12 latkes 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Jewish
• Diet: Kosher

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound zucchini (1 very large or 2 medium), trimmed and seeded
• 3/4 pound russet or Idaho potato (about 1 large), peeled
• 1 small onion, peeled

Binding and seasoning

• 1/2 cup matzo meal or 1/3 cup potato starch
• 1 large egg
• 1 teaspoon fresh lemon juice, plus additional wedges for serving
• 1 1/2 teaspoons kosher salt, plus extra for finishing
• 1/2 teaspoon freshly ground black pepper

For frying

• Vegetable or peanut oil, for frying (about 1/4-inch depth in skillet)

Instructions

1. Prepare the vegetables: Trim the ends of the zucchini and halve it lengthwise. Use a small spoon to scoop out and discard the seedy centers to prevent excess moisture in the latkes.
2. Grate the ingredients: Using a food processor or the large holes of a box grater, grate the zucchini, peeled potato, and onion. Combine the grated mixture in a large lint-free kitchen towel and twist it tightly to wring out as much moisture as possible. Let it rest for 2 minutes, then wring again thoroughly to remove excess water.
3. Make the batter: Transfer the wrung-out vegetable mixture to a large bowl. Add matzo meal (or potato starch), egg, fresh lemon juice, kosher salt, and freshly ground pepper. Stir the ingredients until evenly combined into a cohesive batter.
4. Heat the oil: In a large skillet, pour vegetable or peanut oil to about 1/4-inch depth and heat over medium-high until shimmering but not smoking.
5. Form and fry the latkes: Shape the batter into latkes by either packing tablespoons of mixture or using a fork to twist the strands into knots, similar to twirling spaghetti. Carefully lower each latke into the hot oil. Fry until the underside is golden brown and crisp, then flip and cook the other side until equally golden.
6. Drain and season: Transfer cooked latkes to paper towels to drain any excess oil. While still warm, sprinkle them with a little extra kosher salt for seasoning.
7. Serve: Serve the zucchini latkes warm with sour cream and lemon wedges on the side for squeezing over. Enjoy them fresh for the best texture and flavor.

Notes

• Removing the zucchini seeds and squeezing out excess water is essential to prevent soggy latkes.
• Matzo meal or potato starch can be used as a binding agent; potato starch will yield a slightly lighter texture.
• Use a neutral oil with a high smoke point such as vegetable or peanut oil for frying to get crisp latkes.
• For a gluten-free version, substitute matzo meal with additional potato starch or a gluten-free flour alternative.
• These latkes are best enjoyed fresh and hot but can be kept warm in a low oven briefly.

Keywords: Zucchini latkes, zucchini fritters, vegetable pancakes, Jewish recipes, fried latkes, matzo meal recipes, potato pancakes