Zucchini Latkes
These crispy, golden-brown zucchini latkes are a fresh and delightful twist on the traditional potato pancake, perfect for a light brunch or a festive side dish.
Ingredients
- •2 lbs (900g) zucchini, coarsely grated
- •1 teaspoon kosher salt
- •2 large eggs, lightly beaten
- •1/2 cup (60g) all-purpose flour or matzo meal
- •1/4 cup (25g) scallions, finely chopped
- •1/4 cup (25g) fresh parsley, chopped
- •1/2 teaspoon black pepper
- •1/2 cup (120ml) 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
Using a clean kitchen towel or cheesecloth, squeeze the zucchini firmly to remove as much liquid as possible; this is the secret to crispy latkes.
- 3
In a large mixing bowl, combine the squeezed zucchini, eggs, flour, scallions, parsley, and black pepper until well incorporated.
- 4
Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until it shimmers.
- 5
Drop large spoonfuls of the mixture into the hot oil, flattening them slightly with the back of 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 potato starch or almond flour.
- Make sure the oil is hot enough before adding the batter; if it is too cool, the latkes will absorb the oil and become greasy rather than crispy.
- You can keep cooked latkes warm in a 200°F (95°C) oven on a wire rack set over a baking sheet while you finish frying the remaining batches.
✅ How it should turn out
The finished latkes should be perfectly golden and crispy on the outside with a tender, savory interior, smelling of fresh herbs and toasted zucchini.