Delicious Zucchini Latkes
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These Zucchini Latkes are quick and simple to prepare and make the perfect dish for Chanukah or as a dinner/side dish any time of year!
Growing up as a little Ashkenazi kid the highlight of my Chanukah celebrations was always my Mother’s deliciously golden and crisp pan fried potato latke. After all, what could be more delicious than salty crispy fried potatoes? Chanukah is a celebration of life and light, of particular significance is the use of oil in cooking all things during the holiday. Potato latkes are no exception: these scrumptious morsels are fried in oil (or schmaltz for extra flavour). While these latkes are absolutely delicious, I wanted to try something different. I created these delicious Zucchini Latkes in an effort to switch things up one day. While the originals are a classic for a reason, this new variation was a huge hit.
These Zucchini Latkes are incredibly simple to prepare although they make take a bit of practice to prepare perfectly. They have the salty crispness of a hash brown, but with the added brightness of fresh zuchinni. They are deliciously salty and garlicky, with a soft tender inside and a crisp golden brown outside. The combination of potatoes, zucchini, slightly sweet shallots and savoury garlic will have you reaching for a second, third, and fourth. The key to making these latkes absolutely amazing is allowing them to fry on until they are browned with great crunch. I promise that if you make these latkes they will become one of your favourite ways to serve potatoes.
TOTAL TIME
- Preparation Time – 10 minutes
- Cooking Time – 20 minutes
- Total Time – 30 hour
INGREDIENTS FOR ZUCCHINI LATKES
All the ingredients for these delicious zucchini latkes are easy to source from any local grocer.
- 5 medium Yukon Gold Potatoes
- 1/4 cup Schmaltz
- 1 Shallot
- 2 Zucchini
- 2 cloves Garlic
- 2 Eggs, large
- 1/3 cup All Purpose Flour
- Black Pepper, to taste
- Apple Sauce/Sour Cream for serving, optional
WHAT IS A LATKE?
A latke is a pan fried potato pancake that is traditionally made with potatoes, onion, egg, and flour or breadcrumbs. They are usually served at Chanukah.
WHAT ARE YUKON GOLD POTATOES?
Yukon Gold potatoes are a yellow fleshed potato with yellow to light brown skin. They were developed in Canada in the 1960’s and as such, are a relatively recent breed. They are characterized by thin smooth skin which I tend to leave on while cooking. I like using Yukon Gold potatoes because they are roast up beautifully with a crisp exterior and fluffy interior. They are not too starchy for baking, and not too dry for mashing: they are the perfect compromise.
WHAT IS SCHMALTZ?
Schmaltz is commonly used in Ashkenazi cooking. It’s rendered poultry fat, usually from chicken, that results from cooking the skin until crisp. Often onions are added to it, making it extra flavourful.
DO I NEED TO HAVE A FOOD PROCESSOR FOR THIS RECIPE?
Definitely not. In fact, some purists will say that you should always grate your potatoes (and in this case zucchini) by hand. It’s entirely up to you, just know that it will take significantly longer if you use a box grater for this recipe.
CAN I MAKE THESE VEGETARIAN?
This recipe can easily be made vegetarian by substituting oil for schmaltz. The latke will have a slightly different flavour, but will still be delicious.
INGREDIENT SUBSTITUTIONS
CAN I SUBSTITUTE ANOTHER KIND OF POTATO FOR YUKON GOLD?
Absolutely. There are many different potato varieties, but not all will work equally well. Many potato varieties will advertise their suggested uses on the bag.
CAN I SUBSTITUTE POWDERED GARLIC FOR FRESH?
I always recommend fresh garlic over powdered. It has a stronger brighter flavour. However, in a pinch powdered garlic will work as well.
CAN I USE OIL?
Any neutral flavoured oil with a high smoke point will work well in this recipe. I’d recommend Canola, Vegetable, or Peanut Oil.
EQUIPMENT FOR ZUCCHINI LATKES
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Below is a list of the main equipment/kitchen tools needed to make these delicious latkes:
- Splatter Protector – This SplatterDom splatter protector is a new accessory in our kitchen. It is a splatter protector designed to keep your stovetop clean while cooking, while still allowing access to your food. Latkes are delicious, but they are also messy and this was the perfect accessory to minimize that mess.
- Heavy Bottomed Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for everything from frying to making sauces. I can’t recommend it enough.
- Large Bowl
- Spatula
- Mesh Strainer
- Cheesecloth
- 1/4 Cup Measure
- Kitchenaid Food Processor
COOKING DIRECTIONS
These Zucchini Latkes are very simple to make as long as you follow a few important tips:
- Drain your grated vegetables as much as possible.
- Resist the temptation to flip your latke before they are golden.
- Don’t skimp on the fat!
MAKE AHEAD STORAGE
I would not recommend making your latke batter in advance as it will turn an unappetizing brown colour from oxidization.
The finished Zucchini Latkes can be stored up to four days in the fridge in an airtight container. I’d recommend reheating them in a pan if possible to maintain their crisp exterior.
FINISHED DISH
Enjoy your Delicious Zucchini Latkes!
OTHER POTATO DISHES
Satisfying Polish Sausage and Potato with Roasted Cauliflower
Roasted Garlic Smash Potatoes
OTHER DISHES YOU WILL ENJOY
Fluffy Matzo Ball Soup
Braised Beef Brisket
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Pin the image below if you would like to make this recipe later!
Zucchini Latkes
Equipment
- Heavy Bottomed Pan
- Spatula
- Large Bowl
- Mesh Strainer
- Cheesecloth
- 1/4 cup measure
- Kitchenaid Food Processor
Ingredients
- 1/4 cup Schmaltz
- 2 Zucchini
- 1 Shallot
- 5 Medium Yukon Gold Potatoes
- 2 cloves Garlic
- 2 Eggs large
- 1/3 cup All Purpose Flour
- 3/4 tsp Kosher Salt
- Black Pepper to taste
- Apple Sauce for serving optional
- Sour Cream for serving optional
Instructions
- Place the mesh strainer over the bowl and line it with cheesecloth.
- Grate the potato, zucchini, shallot and garlic in a food processor.
- Place the grated vegetables into the cheescloth and squeeze out as much liquid as possible. Pour out the liquid.
- Place the grated vegetables into the empty bowl and mix with the egg, flour, salt and pepper.
- Heat the oil on medium high. When the oil is hot, turn the stove to medium and add latke batter using the 1/4 cup scoop.
- Fry the latke for 5 minutes on each side until golden.
- Remove from the heat and drain on a paper towel. Serve hot.
These were super yummy! Thank you for the fabulous recipe!
I am always looking for recipes that replace potatoes with low carb vegetables and this is just what I needed! Will be making this for sure, thanks to the step-wise instructions.
I needed a new zucchini recipe and this looks perfect!
This is a great way to use zucchini. We always have loads growing in the summer.
This looks so delicious, can’t wait to try it out.
I’ve tried this recipe twice. Once with ONLY zucchini, and once exactly as described above. FOLLOW HER RECIPE. It’s everything you remember from childhood with a sweet zing from the zucchini. We ate it with greek yogurt. Amazing!