Zucchini Latkes

3.89 from 9 votes

They’re super easy to make, are packed with vegetables, crispy inside and tender outside. The best part is that you can pick them up with your hands, so they’re easy for little kids too.

Prep Time10

Cook Time10

Total Time20

Course: Side

Cuisine: American

Servings:

Calories: 56kcal

Author: Catherine McCord

Ingredients

4 large zucchini
1/2 teaspoon kosher salt
1 large egg, whisked
2 tablespoon flour
oil

Instructions

Grate the zucchini on the large side of a box grater. Place the grated zucchini in a strainer placed over a bowl. Sprinkle the zucchini with salt and toss to combine. Let the zucchini sit for 10 minutes to drain. After 10 minutes, squeeze out as much excess liquid as you can from the zucchini.
Toss the drained zucchini with the flour and the whisked egg to coat.
Add a thin coating of oil in the bottom of a sauté pan over medium heat.
Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle. 5. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.

Nutrition

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