Zucchini Latkes

Made with grated summer squash, onion and matzo crumbs, zucchini latkes are lighter and lower in calories than those made with potatoes. Still, they are delicious, especially topped with sour cream, old-fashioned applesauce or both. These latkes are an excellent addition to the Hanukkah table, but you can serve them any time. They’re especially good when zucchini is in season, the summer squash is overflowing at the farmers markets and you need a variety of zucchini recipes to use it all up.

Zucchini Latke Ingredients

• Zucchini: You can use any variety of zucchini or even yellow squash, which is very closely related and has similar flesh. Shred the zucchini on a hand-held grater or using the grating attachment on a food processor. PS: You don’t have to peel zucchini.
• Salt and pepper: The classic seasoning combo doesn’t overshadow the sweet zucchini flavor.
• Eggs: Use any kind of eggs, whether store-bought or farm-fresh.
• Onion: Grated onion is an essential ingredient in latkes, adding a zingy flavor to the mild zucchini latkes.
• Matzo meal or bread crumbs: Matzo meal or bread crumbs create the structure for any latkes recipe. Use matzo meal if you have it, but homemade seasoned bread crumbs, store-bought bread crumbs or a clever bread crumb substitute would all work perfectly.
• Oil for frying: Given that you’ll be frying over medium heat, olive oil is OK to use in this zucchini latkes recipe if desired. Otherwise, you could try grapeseed or canola oil.
• Sour cream: A traditional topping for potato pancakes, sour cream is equally good on this zucchini counterpart. Crème fraîche would also be lovely.

Directions

Step 1: Make the latke batter

In a large bowl, toss the shredded zucchini and 1/2 teaspoon salt, and let stand for 10 minutes.

Squeeze the zucchini dry and discard the liquid.

Editor’s Tip: Dry the zucchini thoroughly, otherwise you’ll end up with soggy latkes. To do this, wring it out in a kitchen towel or cheesecloth. Alternatively, use a French press!

Stir in the eggs, onion, matzo meal, pepper and remaining salt.

Step 2: Fry the fritters

In a large skillet, heat the oil over medium heat. Drop the batter into the oil by tablespoonfuls and press lightly to flatten. Fry the latkes for two minutes on each side or until golden brown. Serve with sour cream if desired.

Editor’s Tip: Make sure to get the oil to at least 350°F for frying. You want a good crispness and golden color on the outside, but they should be cooked and soft inside. Do this in batches so you don’t crowd the pan.

Zucchini Latke Variations

• Make ’em mixed: Combine the shredded zucchini with shredded yellow squash, potato, winter squash or carrot, and proceed with the recipe as written. You can also mix in kernels of corn.
• Add seasonings: Your favorite herbs and spices could be a great addition to this zucchini latkes recipe. Most culinary herbs complement the mild flavor of zucchini, but oregano, rosemary, parsley or sage would be particularly lovely. A sprinkle of nutmeg can add intrigue to fritters, but you could also make them smoky and spicy by mixing in smoked paprika or your favorite chili pepper powder.
• Swap toppings: Sour cream is the go-to garnish for these latkes, but applesauce is another classic accompaniment, and some people even use cottage cheese. Flavored Greek yogurt would work too.

How to Store Zucchini Latkes

Like many things fried in hot oil, latkes are best when eaten hot from the pan. However, they can also be packaged in an airtight container and stored in the fridge.

How long do zucchini latkes last?

Zucchini latkes last up to four days. They’ll get floppy once they cool, but the latkes will be safe to eat.

Can you freeze zucchini latkes?

You can freeze latkes, but again, they won’t have the same texture as when they were fresh. Let the fritters cool, line a baking sheet with parchment and place the latkes on it in a single layer. Pop the trays in the freezer, and when the latkes are frozen solid, transfer them to a zip-top bag for up to three months.

How do you reheat zucchini latkes?

Preheat the oven to 375° and reheat the latkes on a baking sheet lined with parchment. Bake for about 10 minutes, flipping halfway through. Reheating in a microwave is not recommended.

Zucchini Latke Tips

How do you avoid soggy zucchini latkes?

To help keep zucchini latkes crisp, let the salted zucchini sit for a few minutes before adding the other ingredients, and give the shreds a good squeeze to remove excess liquid. Some classic deep-frying tips will keep them nice and crisp: Ensure your pan and the oil are hot before adding the batter, don’t try to fry too many latkes at a time and let the pan get hot again between batches. Lastly, eat the zucchini pancakes when they’ve just come from the pan.

What should you serve with zucchini latkes?

If you’re serving zucchini latkes for Hanukkah, garnish them with sour cream and serve them as part of a dairy meal. Alternatively, you can use other, nondairy toppings and serve them alongside braised Hanukkah brisket or roasted chicken. Either way, a healthy Israeli pepper tomato salad would be a great fit. If you’re not serving these for a holiday, they’re a great side dish for roasted meat and a great counterpart to creamy dips.