Name: Zucchini Latkes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: American

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Zucchini Latkes

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Instructions

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Instructions

Grate the zucchini on the large side of a box grater. Place the grated zucchini in a strainer placed over a bowl. Sprinkle the zucchini with salt and toss to combine. Let the zucchini sit for 10 minutes to drain. After 10 minutes, squeeze out as much excess liquid as you can from the zucchini.

Toss the drained zucchini with the flour and the whisked egg to coat.

Add a thin coating of oil in the bottom of a sauté pan over medium heat.

Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle. 5. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.

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Tips & Tricks (5)

Squeeze Out Moisture for Crispiness 💧
After shredding zucchini, salt it generously and let sit for 10 minutes, then squeeze out excess moisture with a clean kitchen towel—this prevents soggy latkes and ensures maximum crispiness.
Don't Overmix the Batter 🥄
Mix ingredients just until combined to avoid activating gluten in the flour, which creates tough, dense latkes instead of light and tender ones.
Maintain Oil Temperature at 350°F 🌡️
Use a thermometer to keep oil consistently at 350°F; oil that's too cool produces greasy latkes, while too-hot oil burns the outside before cooking the inside.
Chill Batter Before Frying 🧊
Refrigerate the batter for 15-20 minutes before frying so the mixture holds together better and creates a crispier exterior when it hits the hot oil.
Drain on Paper Towels Immediately ✨
Transfer latkes to paper towels right after frying to remove excess oil while they're still hot, preserving their crispiness for serving and hand-eating.