Name: Zucchini Latkes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 zucchini; 0.5 tsp kosher salt; 1 egg; 2 tablespoons flour; oil

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Zucchini Latkes

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Ingredients

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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)

Salt and Squeeze Technique 🧂
Toss shredded zucchini with kosher salt and let sit for 10-15 minutes, then squeeze out excess moisture in a clean kitchen towel—this prevents soggy latkes and ensures crispy edges.
Oil Temperature Mastery 🌡️
Maintain oil at 350-375°F and test with a small piece of batter first; too cool creates greasy latkes, while too hot burns the outside before cooking the inside.
Bind with Restraint 🥚
Use just enough flour and egg to barely hold the patties together—too much binder creates dense, heavy latkes instead of the tender, vegetable-forward texture that makes them special.
Batch Cook for Crispiness 🍳
Don't overcrowd the pan; cook 3-4 latkes at a time with space between them to allow proper oil circulation and achieve golden, crispy exteriors on all sides.
Drain and Serve Immediately ✨
Place finished latkes on a wire rack over paper towels rather than directly on towels to allow steam to escape, keeping them crispy for serving within minutes.