Total TimePrep: 30 min. Cook: 5 min./batch
- 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.
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May 3, 2018
These are just so great! We use seasoned Panko and it's one of my family's favorite side dishes.
Jun 25, 2017
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.
Aug 22, 2015
I love these but my recipe had added parm cheese. Delicious both ways!
Oct 24, 2014
I have made these several times and they have been a hit every time I made them - I will absolutely keep making them !!!
Dec 18, 2012
Excellent! These were more delicious than anticipated. I followed the recipe exactly - using matzo meal.
Jul 8, 2012
I love this
May 21, 2012
This was a quick side dish and very tasty.
Jul 4, 2011
I forgot to mention... I used crushed Roasted Vegetable Ritz crackers instead of bread crumbs. Gives it a great flavor!
Jul 4, 2011
Love these!! Great way to use zucchini from the garden.
Dec 20, 2009
I loved it..I used Italian bread crumbs and shredded in 2 white rose potatoes....It was a hit!