Zucchini Latkes

This year I’m making Zucchini Latkes to switch things up. I’ve made 2 batches in the past few weeks and we ate every last one… and this recipe makes a bunch! They’re so darn tasty and a great way to round out your holiday menu! These latkes super easy to make, are packed with vegetables, crispy inside and tender outside. The best part is that you can pick them up with your hands, so they’re easy for little kids too.

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 353 kcal per serving

Ingredients

4 - zucchini
½ tsp - kosher salt
1 - egg
2 tablespoons - flour
oil

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.

Nutrition