Zucchini Latkes

Recipe courtesy of Robin Valentine. Valentine is vice president of community at Congregation Beth Chaim in West Windsor.


3 cups zucchini, grated

3 cups potato, sweet potato, parsnip or more zucchini, grated

2 eggs

1/2 cup matzo meal or potato starch (optional)

1 tsp onion powder

1 tsp salt

fresh ground black pepper to taste

oil for frying


1. Mix eggs, matzo meal (or potato starch), onion powder, salt and pepper with grated vegetables, fully incorporating but not overmixing.

2. Heat half an inch of oil in a cast-iron skillet or Dutch oven on high until very hot. Once it’s quite hot, add scoops of latke mixture and flatten them out with a spatula. Cook until well browned. Flip and repeat.

3. Serve with sour cream, pickled beets, applesauce or condiments of your choosing.