Zucchini Latkes
These crispy, golden zucchini latkes are a light and flavorful twist on the traditional potato pancake, perfect for any holiday gathering.
Ingredients
- •2 large zucchinis (about 1 lb or 450g), grated
- •1 teaspoon kosher salt
- •2 large eggs, lightly beaten
- •1/2 cup all-purpose flour
- •1/4 cup finely chopped scallions
- •1/4 cup grated Parmesan cheese (optional, omit for pareve)
- •1/2 teaspoon black pepper
- •1/4 teaspoon garlic powder
- •1/2 cup vegetable oil for frying
Instructions
- 1
Place the grated zucchini in a colander, sprinkle with the teaspoon of salt, and let it sit for 10 minutes to draw out excess moisture.
- 2
Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze vigorously until almost all liquid is removed; this is the secret to crispy latkes.
- 3
In a large bowl, combine the squeezed zucchini, eggs, flour, scallions, Parmesan, pepper, and garlic powder, mixing until well incorporated.
- 4
Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers.
- 5
Drop heaping tablespoons of the mixture into the hot oil, flattening them slightly with a spatula to form 3-inch pancakes.
- 6
Fry for 3 to 4 minutes per side until deep golden brown and crispy, working in batches to avoid overcrowding the pan.
- 7
Transfer the finished latkes to a paper towel-lined plate to drain briefly before serving hot.
💡 Chef tips
- For extra crunch, substitute the all-purpose flour with panko breadcrumbs.
- To make these ahead, keep the cooked latkes on a baking sheet in a 200°F (95°C) oven until ready to serve.
- Serve with a dollop of sour cream or Greek yogurt for a dairy meal, or applesauce for a pareve option.
✅ How it should turn out
The finished latkes should be beautifully golden-brown and crispy on the edges with a tender, savory center that smells lightly of garlic and fresh zucchini.