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Zucchini Latkes

You'll love these a latke.

They're a little like me: crispy on the outside and soft on the inside.

Perfect as a starter or a side, breakfast, lunch & dinner, all year long. That's a bold statement but its frickin true.

I was worried these wouldn't hold a candle to the timeless classic potato latke. But I was pleasantly surprised when they in fact did! Does this mean I will make a permanent switch? Absolutely not. But I don't feel guilty about these. In fact I am eating them for dinner as I type this.

The classic latke dips still work here - sour cream topped with chives, and apple sauce which I sprinkle with cinnamon.

Today also happens to be Yom Kippur! Which is what inspired this recipe. I am not jewish but I grew up with lots of jewish friends and families who have shared their traditions with me and opened their homes during holidays. I am particularly fond of breaking the fast on Yom Kippur.

Side note: If you live in Atlanta or are ever visiting, Goldberg's deli has the BEST potato latkes, hands down.


Time: 45 minutes

Makes: ~20 latkes


3 medium zucchinis

1 egg

½ cup all purpose flour

1 cup shredded parmesan

1 teaspoon pepper

1 teaspoon kosher salt

Canola or vegetable oil

Sour cream

Apple sauce



1. Grate all three zucchinis with a medium size grater, then salt and let sit 5-10 minutes and then squeeze out extra water using a cheese cloth.

2. Add grated zucchini, parmesan cheese, flour, salt, pepper and egg to a bowl, mix until it resembles a dough or batter.

3. Add about a centimeter of oil to a pan and heat over medium. Drop in a shred of cheese and if it bubbles, the oil is ready.

4. Add about 2 tablespoons of the zucchini mix into the pan and shape/ flatten. Let fry on each side 4-5 minutes.

5. Remove latkes as they’re ready (I was able to cook 2 at a time). Place on a paper towel and sprinkle with salt.

6. Serve with a side of apple sauce and a side of sour cream topped with diced chives for dipping!


Always use freshly shredded cheese. It’s just better. Buy a block and grate it yourself.

If you use a dutch oven or other high walled pan, it’ll decrease oil splatter.

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