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Zucchini Latkes


  • 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


  • 1. 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.
  • 2. 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.

Nutrition Facts


Average Rating: 4.9
  • Caitlin
    May 3, 2018

    These are just so great! We use seasoned Panko and it's one of my family's favorite side dishes.

  • Orbs
    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.

  • gramcayo
    Aug 22, 2015

    I love these but my recipe had added parm cheese. Delicious both ways!

  • BKShipe
    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 !!!

  • Amy the Midwife
    Dec 18, 2012

    Excellent! These were more delicious than anticipated. I followed the recipe exactly - using matzo meal.

  • longislandmom28
    Jul 8, 2012

    I love this

  • jmkasprak
    May 21, 2012

    This was a quick side dish and very tasty.

  • corz44
    Jul 4, 2011

    I forgot to mention... I used crushed Roasted Vegetable Ritz crackers instead of bread crumbs. Gives it a great flavor!

  • corz44
    Jul 4, 2011

    Love these!! Great way to use zucchini from the garden.

  • Jellybug
    Dec 20, 2009

    I loved it..I used Italian bread crumbs and shredded in 2 white rose potatoes....It was a hit!

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