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Romanian Zucchini Potato Latkes

Romanian Zucchini Potato Latkes


2 pounds zucchini
2 large potatoes
1 medium onion
3 eggs
1 teaspoon vegetable oil
¾ cup matzah meal
Salt and pepper to taste
Vegetable oil for frying

Makes 18 large pancakes to serve 6-8.

Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid.

Peel the potatoes and grate into the zucchini. Once more, remove the liquid. This is important!

Grate the onion and add to the zucchini mixture. Add the eggs, oil and matzah meal, starting with ½ cup matzah meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.

In a large, heavy frying pan, heat some vegetable oil until almost smoking. Using a large tablespoon, spoon a round portion of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.

Note: You can also add carrots, parsley and dill to this recipe.

Copyright Joan Nathan

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Discussion (8)
December 20, 2016
I know this thread is pretty old, but does anyone know approximately how many lbs of potatoes the "two large potatoes" in this recipe would be?
November 30, 2010
Romanian Zucchini Latkes
Thank you so much Sara, and just in time too. Happy Chanukah.
Carole Groves
vancouver, bc, canada
November 29, 2010
Picture Fixed
Hopefully now the recipe is coming through clearly! Sorry about that...
Mrs. Sara Esther Crispe
November 29, 2010
Romanian Zucchini Latkes
I would love to try these if the ingredients had not been covered with the picture. Is this a tease? Is there a secret to reading the ingredient list...under the photo??
Carole Groves
vancouver, BC, Canada
April 7, 2009
extra meal
this was exactly what i was looking for ... a perfect snack before the sedar night.
lb, nj
May 1, 2008
Rumanian Zucchini Potato Latkes
I love zucchini, and this sounds wonderful!
Providence, RI
January 1, 2006
My husband is ill and must restrict his carbs, so the substitution of zucchini for potato is wonderful. And the taste is super. Since I didn't need to worry about pareve I added some cheese as well as spices.
Kim Donnelly
Piscataway, NJ
December 26, 2005
Splendid way to share beautiful recipes!. Many thanks.
Renee Silberman
London, Canada