Zucchini-Parmesan Latkes
  • CourseMain Dish
  • CuisineVegetarian
Servings
24latkes
Servings
24latkes
Ingredients
  • 2lbs. zucchini, shredded
  • 1/2cup dill, chopped
  • 3/4cup parsley, chopped
  • 1medium onion, shredded
  • 1/4cup parmesan, grated
  • 2tsp. freshly squeezed lemon juice
  • 2large eggs, lightly beaten
  • 3/4cup vegetable oil
  • 1lb. russet potatoes peeled and shredded
  • 6Tbsp. matzo meal
  • 2tsp. granulated sugar
  • 1clove garlic, minced
  • 1pinch kosher salt, to taste
  • freshly ground black pepper, to taste
  • sour cream, for serving
Instructions
  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 marthastewart.com.

Zucchini-Parmesan Latkes
Print Recipe
  • CourseMain Dish
  • CuisineVegetarian
Servings
24 latkes
Servings
24 latkes
Ingredients
  • 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
Units:
Instructions
  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 marthastewart.com.

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