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Zucchini Potato Latkes: A Hanukkah Delight

I remember the first time I made latkes. It was a chaotic, joyous scene in my grandmother’s kitchen. Flour dusted every surface, the air thick with the scent of frying potatoes, and the sound of sizzling oil a constant hum. My grandmother, a whirlwind of energy, expertly flipped latkes while simultaneously managing a chorus of eager grandchildren. These Zucchini Potato Latkes bring me right back to those moments – a little lighter, a little more delicate, but still carrying that same warmth and love.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 160 minutes
Total Time: 180 minutes
Yields: 32 large latkes or 72 cocktail size
Dietary Type: Vegetarian

Ingredients

2 medium zucchini
4 large potatoes, peeled, cut to fit a food processor feed tube, and placed in bowl of water to prevent discoloration (see note)
4 eggs
2-4 tablespoons flour or 2-4 tablespoons fine matzo meal, during Passover
1 large onion, quartered
2 tablespoons chopped fresh dill
Salt
Fresh ground black pepper
Canola oil or other vegetable oil, for frying

Equipment Needed

Food processor (optional, box grater can be substituted)
Large bowl
Large, heavy skillet
Spoon
Brown paper or paper towels
Spatula

Instructions

Note: For the best latke consistency, grating the raw potatoes in two different ways gives the best texture. You can achieve this using the chopping blade of a food processor for half the potatoes, and the fine grating disc for the other half. Alternatively, you can use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
If you’re planning on making cocktail size latkes, remember they cook a little quicker. They’re great passed around with drinks.
Using the food processor fitted with the fine grating disk, grate the zucchini.
Squeeze out any extra liquid from the grated zucchini. Use your hands to press it between your palms to remove moisture. Place the squeezed zucchini in a large bowl.
Grate half the potatoes in the food processor with the grating disc (or on the finest side of a box-grater), and squeeze out any liquid, just as you did with the zucchini. It is very important to remove as much liquid as possible, otherwise, your latkes will be soggy.
Quickly add the potatoes to the zucchini in the large bowl. Working quickly prevents the potatoes from browning.
Add the eggs and start with 2 tablespoons of flour (or matzo meal, if it’s Passover). Mix until the mixture is no longer runny. If it is still runny, add another tablespoon of flour or matzo meal and stir to blend. Repeat until the mixture reaches the right consistency.
In the processor fitted with a metal blade, pulse-chop the onion and remaining potato very finely. You can also grate the potato on the large-hole side of a box-grater and combine with the onions.
Add the pulsed onion and potato mixture to the zucchini-potato mixture in the large bowl.
Add the dill and season generously to taste with salt and pepper. Don’t be shy with the seasoning! It really brings out the flavors.
Stir all the ingredients together until well blended. Make sure everything is evenly distributed.
In a large, heavy skillet, heat about 1/8 to 1/4 inch of vegetable oil over medium heat. The amount of oil is important for even frying.
Stir the batter if it appears to have separated. This often happens as the mixture sits. A quick stir will bring it back together.
When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture into the oil for large latkes, or tablespoons for cocktail latkes.
Do not overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy latkes. Work in batches.
Brown the pancakes on both sides, about 5 minutes total.
They are ready to be turned over when the sides are turning golden brown and crisping up.
Once golden brown on both sides, drain them on brown paper or paper towels to remove excess oil, and keep warm in a low oven (about 200°F) while preparing additional batches.
Serve immediately and enjoy!

Expert Tips & Tricks

Squeezing is key: Don’t skimp on squeezing out the liquid from the zucchini and potatoes. This is crucial for crispy latkes.
Hot oil is your friend: Make sure the oil is hot enough before adding the batter. A low oil temperature will result in greasy latkes.
Don’t overcrowd the pan: Cook in batches to maintain the oil temperature and prevent sticking.
Adjust the flour: The amount of flour or matzo meal needed can vary depending on the moisture content of your vegetables. Add it gradually until you reach the desired consistency.
Taste and adjust: Before you start frying, taste a little bit of the batter and adjust the seasoning as needed.

Serving & Storage Suggestions

Serve these Zucchini Potato Latkes immediately while they’re still warm and crispy. They are delicious on their own or with classic accompaniments like applesauce or sour cream. For a more savory twist, try serving them with a dollop of tzatziki or a sprinkle of fresh herbs.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F for about 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet with a little bit of oil. Reheating in a microwave is not recommended, as it will make them soggy.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	150 kcal	8%
Total Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	75mg	25%
Sodium	50mg	2%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	8%
Sugars	2g
Protein	3g	6%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free flour or matzo meal for a gluten-free version. Make sure to check all your other ingredients to ensure they are also gluten-free.
Vegan: Substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). You may also need to add a little bit more flour to bind the mixture.
Sweet Potato Latkes: Replace half of the potatoes with sweet potatoes for a sweeter and more colorful variation.
Herb Variations: Experiment with different herbs, such as parsley, chives, or thyme, instead of dill.
Spice it up: Add a pinch of red pepper flakes to the batter for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I make the batter ahead of time?
A: While it’s best to fry the latkes immediately, you can prepare the batter up to a few hours in advance. Store it in the refrigerator and stir well before frying. Be sure to drain any excess liquid that may have accumulated.

Q: Why are my latkes soggy?
A: Soggy latkes are usually caused by too much moisture in the batter or not frying them at a high enough temperature. Make sure to squeeze out as much liquid as possible from the zucchini and potatoes, and ensure the oil is hot before adding the batter.

Q: Can I freeze leftover latkes?
A: Yes, you can freeze leftover latkes. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. To reheat, bake them in a preheated oven at 350°F until heated through and crispy.

Q: What’s the best oil to use for frying latkes?
A: Canola oil, vegetable oil, or peanut oil are all good choices for frying latkes. They have a high smoke point and a neutral flavor.

Q: How can I prevent the potatoes from browning?
A: Potatoes tend to oxidize and turn brown quickly once peeled and grated. To prevent this, keep them submerged in cold water until you’re ready to use them. Adding a squeeze of lemon juice to the water can also help.

Final Thoughts

I truly hope you find as much joy in making and eating these Zucchini Potato Latkes as I do. They’re a delightful twist on a classic dish, perfect for celebrating Hanukkah or any occasion. Don’t hesitate to experiment with different variations and flavors to make them your own. If you try this recipe, I’d love to hear your feedback and see your creations! Perhaps pair them with a crisp green salad or a comforting bowl of soup for a complete meal. Happy cooking!

Zucchini Potato Latkes Recipe