Zucchini Latkes
These golden and crispy zucchini latkes are the perfect twist on the classic potato pancake, delivering a lighter, veggie-packed delight that’s both savory and satisfying. Made with freshly grated zucchini, Parmesan cheese, and a touch of garlic, these latkes are expertly seasoned and pan-fried to perfection for a satisfying crunch in every bite. The key step of squeezing out excess moisture from the zucchini ensures they turn out irresistibly crisp and not soggy. Ready in just 40 minutes, these versatile fritters can be enjoyed as a crowd-pleasing appetizer, a side dish, or even a light main course. Serve them with dollops of tangy sour cream or sweet applesauce for a contrast of flavors that will leave your taste buds delighted. Perfect for brunch, weeknight dinners, or holiday tables, these zucchini latkes are a must-try recipe for any home cook looking to elevate their repertoire!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 2 large egg
- 1 cup all-purpose flour
- 0.5 cup, grated parmesan cheese
- 2 cloves, minced garlic
- 0.5 teaspoon black pepper
- 0.5 teaspoon baking powder
- 0.25 cup (for frying) olive oil
- (optional, for serving) sour cream
- (optional, for serving) applesauce
Instructions
Grate the zucchini using a box grater or food processor and place it in a large mixing bowl.
Sprinkle the zucchini with 1 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture.
After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much water as possible from the zucchini. This step is crucial to ensure the latkes are crispy.
In a separate bowl, whisk the eggs, then stir in the flour, grated Parmesan cheese, minced garlic, black pepper, and baking powder to form a batter.
Add the drained zucchini to the batter and mix until well combined.
Heat the olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the zucchini mixture per latke and carefully drop it onto the hot skillet. Flatten each mound slightly with the back of a spoon.
Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
Serve the latkes warm with sour cream or applesauce on the side, if desired.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 10607 mg | 461% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 67.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 693 mg | 53% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2094 mg | 45% | |
*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.
