You’re probably only days away from preparing tons of delectable Thanksgiving recipes. This time of year is golden for those who love to cook! I try to stay in the moment, but I’m already thinking about all the Hanukkah dishes we’ll be making from December 6th-13th this year. There are a few traditional recipes we make during these eight nights like Rugelach (which I made with Kenya and Chloe’s classes several years in a row), Missouri Cookies, Matzah Brei, Poppy Seed Sugar Cookies, Mini Matzah Balls Soup and Nut-Free Matzah Sandwiches, but the kids all time favorite are latkes. In fact, if I made latkes 365 days a year I know the kids would be over the moon!
Most people have tried Potato Latkes topped with tons of apple sauce and sour cream, but there are also variations on the idea like these Carrot Parsnip and Sweet Potato Latkes. They’re super easy to make, are packed with vegetables, crispy inside and tender outside. The best part is that you can pick them up with your hands, so they’re easy for little kids too.
This year I’m making Zucchini Latkes to switch things up. I’ve made 2 batches in the past few weeks and we ate every last one… and this recipe makes a bunch! They’re so darn tasty and a great way to round out your holiday menu!
- 4 large zucchini
- 1/2 teaspon kosher salt
- 1 large egg, whisked
- 2 tablespoon flour
- Grate the zucchini on the large side of a box grater. Place the grated zucchini in a strainer placed over a bowl. Sprinkle the zucchini with salt and toss to combine. Let the zucchini sit for 10 minutes to drain. After 10 minutes, squeeze out as much excess liquid as you can from the zucchini.
- Toss the drained zucchini with the flour and the whisked egg to coat.
- Add a thin coating of oil in the bottom of a sauté pan over medium heat.
- Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle. 5. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.
I think freezing them would work just fine. Freeze in a single layer for about 30 minutes, until frozen through, and then transfer to an airtight container for up to 3 months. Reheat in the microwave or the oven at 350F. I haven’t tried this, but let me know if you do and how it works out!
made these before and really liked them! wondering if they would be okay to freeze after you fry them? and then best recommendation on how to reheat? need to build up my stash of frozen, ready to go foods. any recommendations are appreciated. thanks!
So glad you liked them!
It’s after midnight and the dream fairy is avoiding me. I decided to do something with the four cups of grated zucchini I had in the fridge. . I wasn’t patient enough for the full 10 minutes, but waited about 5 minutes and increased the flour. It was heavenly! Thank you!
So glad these were a hit!
These were yummy! I put sourcream and applesauce on them and my two-year-old daughter loved them. *Note: I only had two zucchini but still used the same amount of everything else and they turned out great!
These were *not* good! It’s basically sauteed shredded zucchini, not like latkes at all! They just taste fried! These have cured me for a while of fried food! I’ll go back to potato latkes, thank you very much!
Tried these tonight with limited success. I had to quadruple the flour and finally add some bisquick before the would make “pancakes” as opposed to just sautéed zucchini! Any suggestions? They did not come out at all like the photo, just seemed like there was no batter.
About 3 cups!
Can you give an approximate measure of the zucchini after shredding it?
I use quinoa flakes for a lot of things….I think they are GF.
These sound great and I know my family will love them… But one of my children is gluten intolerant. Any suggestions for what type of flour to sub to make them GF?