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Zucchini Latkes

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Yield 7 servings

This is a great version of the traditional potato latkes.


  • 3 small zucchini, grated
  • Salt, to taste
  • 1/2 small onion, grated
  • 1 large red bell pepper, roasted, skinned, seeded, and diced
  • 1 egg, beaten
  • 1/4 cup grated Romano cheese
  • 1/4 cup milk
  • 1/2 cup flour
  • 1 teaspoon baking powder

  • 1/4 cup sour cream
  • 1/4 cup plain yogurt


Place grated zucchini in a colander and sprinkle heavily with salt. Let it sit for 1 hour. Squeeze liquid from zucchini; have a bowl underneath to catch the liquid. Mix zucchini, onion, and 2 tablespoons of diced bell pepper. Add egg, cheese, and milk. Stir together. Add flour and baking powder. Fold ingredients together.

Heat a nonstick sauté pan coated with cooking spray. Spoon 1/4 cup of batter into the pan. Once the side turns golden brown, flip and cook until golden brown, about 2-3 minutes per side. Repeat with the rest of the batter.

In a food processor blend rest of bell pepper, sour cream, and yogurt until smooth.

Serve latkes with a dollop of the red bell pepper sauce.

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