I started making Easy Zucchini Latkes Recipe the summer. My garden gave me way more zucchini than I knew what to do with, and honestly, I haven’t gone back to potatoes since. I love how light and crispy these turn out, with golden edges and a soft, savory center that pairs perfectly with a dollop of sour cream.
Me and my family go through a whole batch in one sitting whenever I make these, and I promise you, it’s that good. If you’ve never tried swapping potatoes for zucchini in your latkes, you’re in for a pleasant surprise. Let me walk you through exactly how I make mine, step by step.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Ingredients
- 3 medium zucchini, grated (about 4 cups) – the star of the dish, giving these latkes their light texture and mild flavor
- 1 small onion, grated – adds a sharp, savory kick that balances the mild zucchini
- 1 large egg, lightly beaten – helps bind everything together so the latkes hold their shape
- 1/3 cup all-purpose flour (or matzo meal) – gives the batter structure without making it heavy
- 1/2 teaspoon kosher salt (plus more for drawing out moisture) – essential for flavor and for pulling excess water out of the zucchini
- 1/4 teaspoon black pepper – a simple seasoning boost that rounds out the flavor
- 2 tablespoons chopped fresh herbs like dill or parsley (optional) – fresh herbs always taste better than dried here
- 1/4 cup vegetable or olive oil, for frying – choose an oil with a high smoke point for even, golden frying
- Sour cream or Greek yogurt, for serving – adds a cool, creamy contrast to the crispy latkes
Note: this recipe serves 4 people, making about 12 medium-sized latkes.
Equipment You Need
- Box grater or food processor – for quickly shredding the zucchini and onion
- Large mixing bowl – to combine all your ingredients evenly
- Clean kitchen towel or cheesecloth – for squeezing out excess zucchini liquid
- Large nonstick skillet or cast-iron pan – for even, consistent frying
- Slotted spatula – for flipping latkes without breaking them
- Paper towels or wire rack – to drain excess oil after frying
How to Make an Easy Zucchini Latkes Recipe?
Making zucchini latkes really comes down to one key trick: getting rid of as much moisture as possible before you fry. Once you’ve mastered that step, the rest comes together quickly and easily. Here’s exactly how I do it in my own kitchen every time.
Step 1: Grate the Zucchini and Onion
I start by trimming the ends off my zucchini, then grating them along with the onion using the large holes of my box grater. I don’t bother peeling the zucchini since the skin softens beautifully once cooked. This step takes just a few minutes but sets the stage for everything else.
Step 2: Salt and Drain the Mixture
Next, I toss the grated zucchini and onion with a pinch of salt and let it sit in a colander for about 10 minutes. This draws out the natural water so my latkes don’t turn soggy. After resting, I bundle everything into a clean kitchen towel and squeeze firmly until barely any liquid drips out.
Step 3: Mix the Batter
Once drained, I transfer the zucchini mixture to a large bowl and add the beaten egg, flour, salt, pepper, and herbs if I’m using them. I stir everything together gently until just combined, being careful not to overmix, which can make the latkes dense instead of light and crisp.
Step 4: Heat the Oil
I heat my oil in a large skillet over medium heat until it shimmers slightly. Getting the temperature right matters a lot here, because oil that’s too cool makes greasy latkes, while oil that’s too hot burns the outside before the inside cooks through.
Step 5: Fry the Latkes
Using a spoon, I scoop portions of the batter into the hot oil, flattening each one gently with the back of the spoon. I fry them in batches, giving each latke enough space so they crisp up properly instead of steaming each other.
Step 6: Flip and Finish Cooking
After about 3 to 4 minutes, once the bottoms turn deep golden brown, I flip each latke carefully and cook the other side for another 3 minutes. I keep an eye on the heat throughout, lowering it slightly if they’re browning too fast.
Step 7: Drain and Serve
Finally, I transfer the finished latkes onto a paper towel-lined plate or wire rack to drain any extra oil. I like serving mine warm, right away, topped generously with a spoonful of sour cream or yogurt.
Additional Tips for Making This Recipe Better
I’ve made these zucchini latkes more times than I can count, and over time I picked up a few little tricks that genuinely make a difference.
- I always squeeze the zucchini twice, letting it rest a couple of minutes between squeezes, since more liquid keeps releasing even after the first round.
- I like using a mix of zucchini and a small amount of grated potato, which gives a little extra starch and crispiness.
- I never overcrowd my pan because the latkes end up steaming instead of frying, and that ruins the crisp texture I’m going for.
- I keep my cooked latkes warm in a low oven on a wire rack while I fry the rest, so they all stay crispy until serving time.
- I taste my batter (minus the raw egg bits) before frying the whole batch, just to check if it needs a touch more salt.
Common Mistakes to Avoid
Along the way, I’ve definitely made my share of mistakes with this recipe, so here’s what I’ve learned to watch out for.
- I used to skip salting and draining the zucchini, and every single time my latkes turned out mushy and fell apart in the pan.
- I once used frozen zucchini straight from the freezer, and it released way too much water, so I always stick with fresh zucchini now.
- I learned the hard way that overmixing the batter makes the latkes gummy instead of light, so I stir just until combined.
- I tried frying on high heat once thinking it would save time, but the outsides burned while the centers stayed raw.
- I’ve also made the mistake of flipping too early, which causes the latke to break apart, so now I wait until the edges look set and golden.
How to Serve Easy Zucchini Latkes?
I usually plate my zucchini latkes in a slightly overlapping stack on a large serving platter, which looks effortlessly elegant for guests. A generous dollop of sour cream or Greek yogurt on top, finished with a sprinkle of fresh dill or chives, makes them pop visually.
For a heartier spread, I like pairing these with a comforting side like these crispy potato latkes for a fun latke duo on the table. A few lemon wedges on the side add brightness, and if I’m serving these for brunch, I’ll set them alongside soft scrambled eggs or smoked salmon for an extra special touch.
Variations
Zucchini latkes are wonderfully easy to customize depending on what I have on hand or who I’m cooking for.
- Swap the flour for almond flour or chickpea flour to make this recipe gluten-free.
- Combine shredded zucchini with carrot, sweet potato, or yellow squash for a colorful mixed-vegetable version.
- Add grated Parmesan or feta cheese into the batter for a savory, cheesy twist.
- Stir in a pinch of garlic powder, smoked paprika, or cumin for extra depth of flavor.
- Bake instead of fry by placing the latkes on a greased sheet pan at 425°F for about 12 minutes per side if you want a lighter option.
- Try an air fryer version by cooking the patties at 375°F for 10 to 12 minutes, flipping halfway through, for a crisp result with less oil.
Nutritional Information
Here’s a rough idea of what you’re getting per serving of these zucchini latkes, which naturally makes a lighter alternative to traditional potato latkes.
- Calories: approximately 180 per serving
- Protein: 5g
- Carbohydrates: 14g
- Fat: 11g
Make Ahead and Storage
I often make my zucchini batter a few hours ahead, storing it covered in the fridge, though I always squeeze out any extra liquid that collects before frying.
Leftover cooked latkes keep well in an airtight container in the refrigerator for up to 4 days, and I just reheat them in a skillet or oven to bring back their crispness.
For longer storage, I freeze cooled latkes in a single layer with parchment paper between each one, then transfer them to a freezer bag for up to one month, reheating straight from frozen in a hot oven until crisp again.
Why You’ll Love This Recipe?
I keep coming back to this zucchini latkes recipe for so many reasons, and I think once you try it, you’ll understand why it’s become a staple in my kitchen too.
- It’s quick and easy: From start to finish, I can have a full batch ready in about 40 minutes, which makes it perfect for busy weeknights.
- It’s a lighter alternative: Since zucchini has less starch than potatoes, these latkes feel lighter while still being satisfyingly crispy.
- It’s endlessly versatile: I can easily adjust the recipe with different vegetables, cheeses, or spices depending on my mood or what’s in my fridge.
- It’s great for using up extra zucchini: Whenever my garden or fridge is overflowing with zucchini, this recipe helps me use it up deliciously.
- It works for any occasion: I’ve served these for holiday dinners, casual brunches, and simple weeknight sides, and they’re always a hit.
If you love finding new ways to use seasonal vegetables, you might also enjoy browsing more vegetable-based dishes like this zucchini fritters recipe for another easy option using the same humble ingredient.
FAQs
Can I make zucchini latkes without eggs?
Yes, I’ve substituted a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) with good results when I needed an egg-free version.
Why are my zucchini latkes soggy?
Soggy latkes usually mean the zucchini wasn’t drained well enough, so I always salt and squeeze mine thoroughly before mixing the batter.
Can I bake zucchini latkes instead of frying them?
Absolutely, I bake mine at 425°F for about 12 minutes per side when I want a lighter version with less oil.
How long do zucchini latkes stay fresh in the fridge?
I’ve kept mine fresh in an airtight container in the fridge for up to 4 days without any issues.
Can I use a different cheese in this recipe?
Yes, I’ve swapped in feta, Parmesan, or even a sharp cheddar, and each one adds its own delicious twist to the classic zucchini latkes (gluten-free) version of this dish.
Easy Zucchini Latkes Recipe
Ingredients
Method
- I start by trimming the ends off my zucchini, then grating them along with the onion using the large holes of my box grater. I don’t bother peeling the zucchini since the skin softens beautifully once cooked. This step takes just a few minutes but sets the stage for everything else.
- Next, I toss the grated zucchini and onion with a pinch of salt and let it sit in a colander for about 10 minutes. This draws out the natural water so my latkes don’t turn soggy. After resting, I bundle everything into a clean kitchen towel and squeeze firmly until barely any liquid drips out.
- Once drained, I transfer the zucchini mixture to a large bowl and add the beaten egg, flour, salt, pepper, and herbs if I’m using them. I stir everything together gently until just combined, being careful not to overmix, which can make the latkes dense instead of light and crisp.
- I heat my oil in a large skillet over medium heat until it shimmers slightly. Getting the temperature right matters a lot here, because oil that’s too cool makes greasy latkes, while oil that’s too hot burns the outside before the inside cooks through.
- Using a spoon, I scoop portions of the batter into the hot oil, flattening each one gently with the back of the spoon. I fry them in batches, giving each latke enough space so they crisp up properly instead of steaming each other.
- After about 3 to 4 minutes, once the bottoms turn deep golden brown, I flip each latke carefully and cook the other side for another 3 minutes. I keep an eye on the heat throughout, lowering it slightly if they’re browning too fast.
- Finally, I transfer the finished latkes onto a paper towel-lined plate or wire rack to drain any extra oil. I like serving mine warm, right away, topped generously with a spoonful of sour cream or yogurt.
Notes
- I always squeeze the zucchini twice, letting it rest a couple of minutes between squeezes, since more liquid keeps releasing even after the first round.
- I like using a mix of zucchini and a small amount of grated potato, which gives a little extra starch and crispiness.
- I never overcrowd my pan because the latkes end up steaming instead of frying, and that ruins the crisp texture I’m going for.
- I keep my cooked latkes warm in a low oven on a wire rack while I fry the rest, so they all stay crispy until serving time.
- I taste my batter (minus the raw egg bits) before frying the whole batch, just to check if it needs a touch more salt.
