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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/zucchini-latkes-recipe/