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Zucchini Latkes with Cilantro Yogurt

The secret to these latkes is to squeeze as much water out of the grated vegetables as possible.

Serves 18
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
108 calories per serving


> 1 lb zucchini
> 1 yellow onion, halved and peeled
> 1 1/2 cups panko
> 1/2 tsp salt
> 2 large eggs, whisked
> 1/2 cup canola oil
> 1 cup low-fat yogurt
> 1 tsp minced garlic
> 1/4 cup chopped cilantro
> Cheesecloth


Use a box grater or the medium shredding attachment of a food processor to coarsely grate zucchini and onion. Transfer vegetables to a mesh strainer lined with cheesecloth. Gather up the edges of the cheesecloth, then twist and squeeze to release as much moisture from the vegetables as possible. Empty into a large bowl and mix with the panko, salt, and eggs.
Heat 3 tbsp oil in a large skillet and drop small mounds of latke batter into the pan. Cook for 5 min. on one side or until golden brown, then flip and cook for another 3 min. If oil gets too hot, lower heat. Repeat with remaining batter, adding more oil as needed.
Meanwhile, mix yogurt with garlic and cilantro. Season with salt to taste. Serve latkes with cilantro yogurt.

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