Image for Zucchini-Parmesan Latkes
Zucchini-Parmesan Latkes
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  • CourseMain Dish
  • CuisineVegetarian
24 latkes
24 latkes
  • 2 lbs. zucchini, shredded
  • 1/2 cup dill, chopped
  • 3/4 cup parsley, chopped
  • 1 medium onion, shredded
  • 1/4 cup parmesan, grated
  • 2 tsp. freshly squeezed lemon juice
  • 2 large eggs, lightly beaten
  • 3/4 cup vegetable oil
  • 1 lb. russet potatoes peeled and shredded
  • 6 Tbsp. matzo meal
  • 2 tsp. granulated sugar
  • 1 clove garlic, minced
  • 1 pinch kosher salt, to taste
  • freshly ground black pepper, to taste
  • sour cream, for serving
Servings: latkes
  1. Shred zucchinis, onion, and potatoes using a box grater over a clean dish towel. Squeeze out excess liquid from shredded vegetables.
  2. Transfer shredded vegetables to a large bowl. Stir in parsley, dill, Parmesan, matzo meal, sugar, lemon juice, garlic, and eggs. Stir to mix well. Add in salt and pepper to taste.
  3. In a large skillet, heat oil over medium-high. Reduce heat to medium; place mounds of zucchini mixture into skillet in batches. Flatten each with a spatula and cook until golden brown, roughly 1–2 minutes per side.
  4. Remove zucchini pancakes from skillet and place on paper towels to drain excess oil.
  5. Sprinkle with salt and serve warm with sour cream and extra shredded zucchini.
Recipe Notes

Adapted from

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