- 3 medium zucchini, shredded (about 4-1/2 cups)
- 1 teaspoon salt, divided
- 2 eggs, beaten
- 1 small onion, grated
- 1/4 cup matzo meal or dry bread crumbs
- 1/8 teaspoon pepper
- Oil for frying
- Sour cream, optional
- In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt.
- In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired. Yield: 16 latkes.
Reviews for Zucchini Latkes
"This reminds me of my mother-in-laws potato Latkes. Delicious! I used Italian seasoned Panko instead of matzo meal. Thank you for sharing this recipe."
"I love these but my recipe had added parm cheese. Delicious both ways!"
"I have made these several times and they have been a hit every time I made them - I will absolutely keep making them !!!"
"Excellent! These were more delicious than anticipated. I followed the recipe exactly - using matzo meal."
"I love this"
"This was a quick side dish and very tasty."
"I forgot to mention... I used crushed Roasted Vegetable Ritz crackers instead of bread crumbs. Gives it a great flavor!"
"Love these!! Great way to use zucchini from the garden."
"I loved it..I used Italian bread crumbs and shredded in 2 white rose potatoes....It was a hit!"