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Zucchini Potato Latkes

Zucchini Potato Latkes


Serves about 4 hungry people or 6 regular people, all depending on how long ago they ate before you started to fry these up . . .

  • 1 medium onion
  • 2 eggs
  • 2 medium zucchinis, scrubbed
  • 4 medium potatoes, peeled
  • 2 tablespoons potato starch
  • ½ cup yellow cheese, such as parmesan or mozzarella, shredded
  • 2 stalks fresh parsley, chopped (optional)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 tablespooons oil
  • oil spray


In a food processor fitted with the metal blade, process the onion until it is completely pureed. Add the eggs and process one more minute. Change the blade to the shredding blade. Shred the zucchini and potatoes onto the onion mixture. Pour the vegetables out into a large bowl and add the potato starch, cheese and fresh parsley. Add the salt and pepper. Mix well by hand. Take out a large frying pan and spray it well with a thin coating of oil spray. Add 1 tbsp. of oil to this, and start to heat it on a medium to high flame. You will use the other tbsp. of oil when frying the second batch. Place spoonfuls of mixture onto the hot pan. Using a spoon, shape them a bit more to make them look nice while they are frying. Flatten them slightly with a spatula. Let them sizzle until browned on the first side, then flip and do the same to the other side. When they are done, lay them out on a flat plate that is lined with one or two paper towels, so that the oil on the outside of the latkes is absorbed.


Using the parsley really adds to the nice look and taste of this recipe. I only wrote it’s optional in case you have fussy little people who won’t eat them if they see “those green things” coming out of their latkes.


You’ll be nicely surprised to see that this small amount of oil is sufficient to do the trick of “frying” the latkes to a nice crispness.

Tamar Ansh is a renowned recipe developer, food columnist, and member of the IACP (International Association of Culinary Professionals). She is the author of three cookbooks, most recently A Taste of Tradition: Pesach—Anything’s Possible! Over 350 non-gebrochts, gluten-free, and wheat-free recipes, published by Targum Press.
Reprinted with permission from A Taste of Tradition: Pesach—Anything’s Possible!   by Tamar Ansh.
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Elena Deux-montagnes April 6, 2015

Passover 5775 Tried these - really simple to make -tasty -will make them again !! Reply

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