Zucchini Latkes
These crispy, golden zucchini latkes are a light and flavorful twist on the traditional potato pancake, perfect for a festive side dish.
Ingredients
- •2 pounds zucchini, grated
- •1 teaspoon kosher salt
- •2 large eggs, lightly beaten
- •1/2 cup all-purpose flour
- •1/3 cup scallions, finely chopped
- •1/4 cup fresh parsley, chopped
- •1/2 teaspoon black pepper
- •1/2 cup vegetable oil for frying
Instructions
- 1
Place the grated zucchini in a colander, sprinkle with the salt, and let it sit for 10 minutes to draw out excess moisture.
- 2
Wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze vigorously until almost all liquid is removed; this is crucial for crispy latkes.
- 3
In a large bowl, combine the squeezed zucchini, eggs, flour, scallions, parsley, and black pepper until well mixed.
- 4
Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- 5
Drop heaping tablespoons of the mixture into the pan, flattening them slightly with a spatula to form 3-inch patties.
- 6
Fry for 3 to 4 minutes per side until deep golden brown and crispy, then transfer to a paper towel-lined plate to drain.
- 7
Serve immediately while hot, ideally with a dollop of sour cream or applesauce.
💡 Chef tips
- For a gluten-free version, substitute the all-purpose flour with an equal amount of chickpea flour or matzo meal.
- Ensure the oil is hot enough before adding the batter; if the oil is too cool, the latkes will absorb the fat and become greasy.
- You can keep finished latkes warm in a 200°F (95°C) oven on a wire rack set over a baking sheet while you fry the remaining batches.
✅ How it should turn out
The finished latkes should be perfectly golden-brown and crispy on the edges with a tender, savory interior that smells fresh and herbaceous.