Zucchini Latkes with Red Pepper Jelly
Crispy, golden, and irresistibly savory, these Zucchini Latkes with Red Pepper Jelly are a delightful twist on the classic latke recipe. Made with fresh zucchini, Parmesan cheese, and a hint of garlic, these pan-fried fritters boast a perfect balance of crunch and tender flavor. The real star, however, is the vibrant red pepper jelly, which adds a sweet and tangy kick that elevates every bite. Quick to prepare in just 35 minutes, this recipe is perfect for a crowd-pleasing appetizer, snack, or light meal. For added indulgence, top with sour cream or yogurt and a sprinkle of fresh parsley for a pop of color and freshness. Whether you're hosting a brunch or looking for creative ways to use summer zucchini, these flavorful latkes are sure to impress!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 3 medium-sized zucchini
- 1 small yellow onion
- 2 large eggs
- 0.5 cup all-purpose flour
- 0.5 cup breadcrumbs
- 0.5 cup Parmesan cheese
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup olive oil (for frying)
- 0.5 cup red pepper jelly
- 0.5 cup sour cream or plain yogurt (optional, for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Grate the zucchini using a box grater or food processor and place it in a clean kitchen towel. Squeeze out as much liquid as possible to ensure crispy latkes.
Finely dice the yellow onion. Add the grated zucchini and onion to a large mixing bowl.
In the mixing bowl, add the eggs, all-purpose flour, breadcrumbs, Parmesan cheese, minced garlic, salt, and black pepper. Stir the mixture until it is well-combined.
Heat the olive oil in a large skillet over medium heat until it shimmers.
Using your hands or a large spoon, scoop about 2 tablespoons of the zucchini mixture and shape it into a flat patty. Carefully place it in the skillet. Repeat with additional mixture, being careful not to overcrowd the pan.
Cook each latke for 3-4 minutes on each side, or until golden brown and crispy. Transfer cooked latkes to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
Serve the latkes warm with a dollop of red pepper jelly on top. Optionally, garnish with a dollop of sour cream or yogurt and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 23.7 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 201 mg | 15% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 588 mg | 13% | |
*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.
