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Easy Zucchini Latkes Recipe
Ash Tyrrell

Easy Zucchini Latkes Recipe

I started making zucchini latkes 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.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.