Zucchini latkes

By | December 28, 2011

There may not be any more Chanukah candles to light, but I’m not done with my latkes!

Although I’ve gone a bit latke-crazy this Chanukah, the truth is that I make them at all times of the year, for no reason at all. Especially since we bought our food processor. That shredding blade gets the job done in about three seconds.

There’s something special about this batch of zucchini latkes, though: I finally drained my zucchini properly.

When I’ve worked with shredded zucchini in the past, I tried spooning out the liquid that collected at the bottom of the bowl…I tried placing everything in a colander and letting it drip down by itself…I tried taking the stuff in handfuls and squeezing over the sink.

This time, I let the shredded zukes sit for 10 minutes, then dumped it all in a (clean, lint-free) kitchen towel and squeezed for all I was worth. And boy, did it drain. Who knew there was so much juice in zucchini?

The result was a latke batter that actually had the consistency of a batter. Oh yeah, and crisp, crunchy, decidedly non-soggy latkes that were so good I wanted to squirrel them all away for myself.

I shared, though. And in case you were wondering, my husband — yep, the guy who doesn’t like zucchini — loved these.


5 Comments

AILUY on December 2, 2012 at 8:24 am.

Hi,
Theese look absolutely yummy. This Chanukah I will have some picky eaters over for dinner(s). One of them, does not eat potato (any kind) latkes, nor does she eat most of the vegetables that I can think of making into latkes. She does, however, love eggplant. Do you have any ideas for eggplant latkes? Also, I was thinking about maybe spaghetti squash and/or cabbage? Any and all advise is greatly appreciated.

Thank you

Reply

Tali Simon on December 2, 2012 at 11:35 pm.

I’ve never tried making latkes with eggplant, squash, or cabbage, but they can definitely all be used successfully. Enlitened Kosher Cooking has a recipe for cabbage latkes, if you have the book or know someone who does. And Melinda Strauss of Kitchen Tested (kitchen-tested.com) recently posted a recipe for squash latkes. Good luck!

Reply

elana on November 25, 2013 at 8:29 pm.

i have a zucchini feta latke recipe that was in the binah magazine a couple years ago that i feel is really your type of latke (as weird as that may sound being that you and i dont know eachother whatsoever)
i always feel weird sending in recipes on your blog, so if youre interested-just let me know and ill pass on the recipe…

Reply

Tali Simon on November 25, 2013 at 8:36 pm.

That sounds fantastic (and yes, definitely my type, haha). Please do send! morequicheplease(at)gmail.com

Reply

elana on November 25, 2013 at 10:02 pm.

zucchini feta latkes:
2-3 med/large zucchini
salt
pepper
1 egg
3 scallions (i used 1 small onion) sliced very thin
1 c. flour
1/2 cup feta/bulgarian cheese, crumbled
4 T. breadcrumbs
2 T. fresh dill/parsley, chopped

grate zucchini and sprinkle with salt and pepper. after a few minutes squeeze out as much water as you can.
add rest of ingredients and fry.
ENJOY!
p.s. i do not recommend using the feta cubes as whole cubes in this recipe. i once used the feta cubes and it came out a bit too salty in the bite with the feta and not salty enough in the rest, so the next time i crumbled the feta well and mixed it in completely and it came out MUCH better.

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