Zucchini and Potato Latkes


For years, I tried to make latkes, and I failed completely. No matter what I did, they were usually too done on the outside and never cooked on the inside.  So I gave up… until I had the idea of not just using potato and to bake them! Now, I have latke success!! And with the zucchini, they really taste better too 🙂

Zucchini and Potato Latkes 

1 lb zucchini
2 c shredded hash brown potatoes
¼ c minced onion
1 egg, beaten
½ t fresh lemon juice
6 T all-purpose flour
1 t dried dill
¼ t kosher salt
¼ t fresh cracked pepper
extra virgin olive oil
Tzatziki Sauce

To shred the zucchini, use the large holes on the cheese grater, then squeeze the water out of the zucchini by wringing in a kitchen towel.

Heat oven to 400. Toss the zucchini and remaining ingredients, except oil, together. Form into ~10 patties.

On medium-high heat, heat a large nonstick skillet with 3 T olive oil. In two batches, brown the patties on each side (~2 min per side). Add 2 T more oil in between batches. Move latkes to a baking sheet, and bake until firm and cooked through (~20 min). Makes 10 latkes.





3 thoughts on “Zucchini and Potato Latkes

    • Thanks! Tzatziki is a Greek yogurt-based condiment. You see if often in Greek or Persian foods such as gyros or kabobs. It usually includes some combination of yogurt, cucumber, onion, and lemon.

  1. Pingback: Gyros | Erica's Recipes

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