Zucchini and Chile Latkes
Crispy, golden, and packed with a zesty kick, these Zucchini and Chile Latkes are a bold twist on the classic latke recipe. Shredded zucchini is combined with smoky roasted green chile, aromatic garlic, and a hint of ground cumin, creating a flavorful, vegetable-forward fritter that’s perfect for any meal. With the addition of fresh cilantro and a touch of breadcrumbs, these latkes achieve the ideal balance of texture and taste. A quick sauté in olive oil gives them a delectable crunch, while a dollop of cool sour cream adds a creamy contrast. Ready in just 40 minutes, this easy recipe is both a crowd-pleasing appetizer and a satisfying main dish. Perfect for those seeking a savory treat with a Southwestern flair, these zucchini latkes are sure to become a favorite for brunches, dinners, or even snack time!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 large (or substitute with 2 smaller) green chile
- 1 medium yellow onion
- 2 large eggs
- 0.5 cup all-purpose flour
- 0.25 cup breadcrumbs
- 2 minced garlic cloves
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.33 cup (for frying) olive oil
- to taste, optional sour cream (for serving)
Instructions
Grate the zucchini using a box grater or the grating attachment of a food processor. Transfer the grated zucchini to a clean kitchen towel or cheesecloth, sprinkle with a pinch of salt, and let it sit for 10 minutes. Then, squeeze as much liquid as possible out of the zucchini and transfer it to a large bowl.
Roast or char the green chile over an open flame or under a broiler until the skin is blackened. Let it cool, peel off the skin, and remove the seeds. Finely chop the chile and add it to the bowl with the zucchini.
Finely dice or grate the onion and add it to the bowl with the zucchini and chile.
Crack the eggs into a small bowl and whisk them lightly before adding them to the zucchini mixture.
Stir in the flour, breadcrumbs, minced garlic, cilantro, cumin, salt, and black pepper. Mix well until all ingredients are combined and the batter holds together.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of the latke mixture into your hands, shape it into a small patty, and carefully place it into the skillet. Repeat with as many latkes as will comfortably fit without overcrowding the pan.
Cook the latkes for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spatula to transfer them to a plate lined with paper towels to drain excess oil.
Serve the zucchini and chile latkes warm with sour cream on the side, if desired.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
