Italian Zucchini Latkes Recipe

Introduction

Italian Zucchini Latkes are a delightful twist on traditional potato pancakes, featuring fresh, grated zucchini and a hint of Parmesan cheese. Crispy on the outside and tender inside, they’re perfect as a snack or a side dish served warm with your favorite sauce.

Ingredients

• 3 medium zucchini (grated, about 1 ¼ pounds, needs to drain for 15 to 30 minutes)
• ⅓ cup grated onion (about ½ small onion)
• ½ teaspoon sea salt (heaping)
• 1 egg (beaten)
• 3 tablespoons unbleached all-purpose flour (or substitute matzo meal)
• A few grinds of freshly cracked black pepper
• 3 tablespoons grated Parmesan cheese (or substitute ricotta cheese or vegan cheese, optional)
• ½ teaspoon baking powder (optional)
• Neutral oil for frying (avocado oil recommended)
• Marinara sauce, sour cream, or applesauce for serving

Instructions

1. Step 1: Grate the zucchini and onion using the large holes of a box grater. Place them in a medium bowl, sprinkle with salt, and stir. Transfer the mixture to a colander set over the bowl and let drain for 15 to 30 minutes. Discard the collected water. Then, wrap the grated vegetables in a thin tea towel or cheesecloth and wring out as much moisture as possible over the sink.
2. Step 2: Preheat a large frying pan over medium heat. Return the drained zucchini and onion to the bowl. Add the beaten egg, flour, black pepper, Parmesan cheese, and baking powder (if using). Mix well to combine all ingredients evenly.
3. Step 3: Pour enough oil to cover the bottom of the pan and heat for about a minute. Using a spoon, scoop some batter and spread it flat into a fritter about 2½ inches in diameter and ¼ inch thick. Cook without flipping for 2-3 minutes until the bottom is dark golden brown and crisp. Then carefully flip and cook the other side until equally golden. Drain cooked latkes briefly on paper towels. Repeat with remaining batter in batches.
4. Step 4: Serve the latkes warm topped with marinara sauce, sour cream, or applesauce according to your preference.

Tips & Variations

• Wring the zucchini thoroughly to avoid soggy latkes and improve crispiness.
• For a vegan version, substitute the egg with a flax egg and use vegan cheese or omit the cheese.
• Try adding fresh herbs like parsley or basil for extra flavor.
• If you don’t have matzo meal or flour, ground oats can be a good alternative binder.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 375°F (190°C) for 10-15 minutes or until crisp. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini works best since frozen zucchini contains excess water, which can make the latkes soggy. If using frozen, be sure to thaw completely and squeeze out all moisture before mixing.

What oil is best for frying zucchini latkes?

Use a neutral oil with a high smoke point like avocado oil, canola oil, or sunflower oil to achieve a crispy and golden crust without burning.

Italian Zucchini Latkes Recipe

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★★★★★

4.9 from 137 reviews

Italian Zucchini Latkes are crispy, golden fritters made from grated zucchini, onion, and Parmesan cheese, lightly bound together with egg and flour. These savory pancakes are pan-fried to perfection and served warm with classic toppings like marinara sauce, sour cream, or applesauce, making a delightful appetizer or side dish with a fresh Italian twist.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: Approximately 18–21 latkes (3 batches, about 7 latkes per batch) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Ingredients

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Vegetables

• 3 medium zucchini (grated, about 1 ¼ pounds, drained for 15 to 30 minutes)
• ⅓ cup grated onion (about ½ small onion)

Binding and Flavoring

• ½ teaspoon sea salt (heaping)
• 1 egg (beaten)
• 3 tablespoons unbleached all-purpose flour (or substitute matzo meal)
• A few grinds of freshly cracked black pepper
• 3 tablespoons grated Parmesan cheese (or substitute ricotta cheese or vegan cheese, optional)
• ½ teaspoon baking powder (optional)

Cooking

• Neutral oil for frying (such as avocado oil)

Serving

• Marinara sauce, sour cream, or applesauce for serving

Instructions

1. Prep zucchini and onion: Grate the zucchini and onion using the large holes of a box grater into a medium bowl. Sprinkle the salt over them and stir. Transfer the mixture into a colander set over a bowl to catch the liquid and let it drain for 15 to 30 minutes. Then discard the water. Place the drained zucchini and onion mixture in a thin tea towel or cheesecloth and wring out any excess moisture over the sink thoroughly.
2. Mix: Preheat a large frying pan over medium heat. Return the thoroughly drained zucchini and onion to a large bowl. Add the beaten egg, flour (or matzo meal), freshly cracked black pepper, Parmesan cheese (or chosen substitute), and baking powder if using. Mix well to combine all ingredients evenly into a batter.
3. Cook: Pour enough neutral oil into the pan to cover its bottom and let it warm for about a minute. Using a spoon, scoop a portion of the batter and gently spread it in the pan into a flat circle about 2½ inches in diameter and ¼ inch thick. Depending on the size of your pan (10-inch pan fits about 7 fritters), cook the latkes over medium to medium-high heat, maintaining the heat high enough to brown but without excessive oil splattering. Fry each side for about 2 to 3 minutes or until dark golden brown. Flip carefully with a spatula and cook the other side until golden brown as well. Transfer cooked latkes to a plate lined with two layers of paper towels to drain excess oil. Repeat the process with the remaining batter in two more batches.
4. Serve: Serve the zucchini latkes warm, accompanied by your choice of marinara sauce, sour cream, or applesauce as a delicious dip or topping.

Notes

• Make sure to drain and wring out the zucchini thoroughly to prevent soggy latkes.
• Baking powder is optional but helps make the latkes fluffier.
• You can substitute Parmesan with ricotta or vegan cheese to suit dietary preferences.
• Keep the oil hot enough to crisp the latkes but not so hot that it splatters excessively.
• The latkes are best enjoyed fresh and warm for the ideal crispy texture.
• Use a neutral oil with a high smoke point, such as avocado oil, for frying.

Keywords: Italian zucchini latkes, zucchini fritters, savory zucchini pancakes, pan-fried latkes, zucchini appetizer