Zucchini Latkes

Prep Time
Cook Time
Ready In

"I clipped this recipe from a local fundraiser cookbook, submitted by Pearl Roseman. Latkes usually describe potato pancakes, but this version uses zucchini instead of potatoes."

Original recipe yields 5 servings


  • Serving Size: 1 (167.9 g)
  • Calories 69.7
  • Total Fat - 2.7 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 83.3 mg
  • Sodium - 165.4 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.4 g
  • Protein - 5.2 g
  • Calcium - 52.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 39.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl, mix together all ingredients except oil.

Step 2

Heat enough oil in large frying pan to just cover the bottom of the pan. Drop spoonfuls of batter to make 3 inches zucchini pancakes. Fry on one side in hot oil until golden brown, then flip and fry on the other side.

Step 3

Serve immediately or place in single layer on cookie sheet, then refrigerate. When ready to serve, heat in 350 degree oven for 30 minutes.

Step 4

NOTE: Latkes also freeze well after frying. YIELD: 12-15 latkes.

Tips & Variations

  • Grater
  • Frying pan



I also salted, drained and squeezed the grated zucchini, but there was still too much moisture in these to hold together well. But they tasted great and maybe more bread crumbs would help the moisture.

review by:
(26 Nov 2018)


Zucchinni lover that I am I found these delicious. I used the bread crumb option and less parsley only because I didn't happen to have more on hand right then. The fresh parsely really adds flavor. I did do the sprinkle of salt, sit and drain as my zucchini from my backyard garden are very tender. Served with a dollop of sour cream. For variety I may add some grated onion next time around and yes there will definetely be a next time for these latkes!

review by:
(15 Oct 2018)

Mia in Germany

Yum! From my experience with zucchini, I drained them after grating before I mixed the latkes together. This way there is less liquid and they hold together better. We loved them, particularly that there was so much parsley in them! Had them with home made tzatziki. Thanks for sharing! Made for FYC game

review by:
(13 Apr 2018)


I made this recipe exactly as written using the breadcrumbs. The first lot I served straight from the pan and they were hard to keep together, although I ended up doing so. The second lot I left refrigerated overnight and re heated in the oven the next day. They were a little bland, but I think some added onion may help that next time and a little less parsley. The first lot I served with sauce and the second with mayo, I do think the sauce complimented them well.

review by:
(3 Apr 2018)