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Zucchini Latkes

A twist on the traditional latke, grated zucchini replaces most of the potato in this recipe, making them an excellent option for anyone restricting carbs or starches over the holidays. What's more, they are equally delicious pan-fried or baked. Great as an appetizer, side or brunch dish.

Serves 6
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
181 calories per serving


> 1 Yukon gold potato, peeled and shredded
> 2 cups shredded zucchini
> 2 cups shredded yellow squash
> 1 medium onion, chopped
> 2 eggs, beaten
> 4 egg whites (3/4 cup liquid egg whites)
> 3 tbsp wholegrain matzo meal
> 2 tbsp all-purpose flour
> 1/2 tsp baking powder
> 1/2 tsp salt
> 1/4 tsp pepper
> 1/4 tsp garlic powder
> 4 tablespoons Olive oil or cooking spray (depending on cooking method)


Before combining potato, zucchini, yellow squash and onion in a large bowl, remove as much water as possible from the vegetables by pressing into a colander or using a cheesecloth to wring. Combine eggs and egg whites and add to vegetables. In a separate bowl combine matzo meal, flour baking powder, salt, pepper and garlic powder.
Add dry ingredients to vegetables and mix well. Heat 1 tablespoon olive oil in a large nonstick skillet. Drop large spoonfuls of batter into skillet and press down to form 1/4 inch thick patties. Brown on both sides. Add more olive oil as needed for other batches. Drain on paper towel before serving.
If Baking: Spray cooking oil on baking sheet. Bake patties for 8-10 minutes at 450°F. Spray latkes with olive oil and flip and bake for 8 more minutes.
Makes 2 dozen small latkes.

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