Vered's Israeli Cooking

Zucchini latkes

Vered Guttman
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One of my family’s all time favorites, these latkes are full of flavor and are a great way to use even more zucchini in season.

Zucchini latkes
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Zucchini latkes

Recipe by Vered GuttmanCourse: Appetizers, Sides, SnacksCuisine: IsraeliDifficulty: Medium
Yields

22

latkes
Prep time

30

minutes
Resting time

2

hours 

INGREDIENTS

  • 2 lb. zucchini (5-6 small ones)

  • 2 teaspoons kosher salt

  • ⅔ cup all purpose flour

  • ⅔ teaspoon baking powder

  • 1 egg, lightly beaten

  • 3 green onions, thinly sliced (white parts included)

  • ¼ cup flat parsley, finely chopped

  • ¾ cup shredded pecorino or parmesan

  • ⅓ cup crumbled feta

  • ½ teaspoon ground black pepper

  • 1 cup breadcrumbs

  • Olive oil for frying

  • ½ cup Greek yogurt, for serving (optional)

DIRECTIONS

  • Finely grate zucchini. Place in a colander over a bowl, mix with salt and let stand for 1-2 hours to release water.
  • Use your hands to squeeze out all the liquid from zucchini and place in a large bowl. Add flour, sprinkle baking powder evenly all over the flour and mix well. Then add egg, green onion, parsley, pecorino, feta and black pepper and mix.
  • Use an ice cream scoop (or a couple of spoons) to form about 22 equal sized zucchini balls, arrange them in a tray then flatten them a little using your hand. Put bread crumbs in a small bowl and dip each latke on both sides.
  • Layer a baking sheet with a double layer paper towels.
  • Cover the bottom on a non-stick frying pan with olive oil and heat on medium heat. When oil is hot start frying latkes until golden, about 4 minutes per side. You can increase the heat if the process is too slow, but do not over-crowd the pan. Transfer to paper towel lined baking sheet. Repeat with the rest of the latkes.
  • Serve hot or warm, topped with Greek yogurt (optional.)
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