A Crispy, Kid-Friendly Twist on a Hanukkah Classic
When the holidays roll around, there is nothing quite like a plate of golden-fried latkes. While traditional potato versions are a staple, these Zucchini Latkes are a game-changer. They are light, vegetable-packed, and possess that perfect textural contrast—crispy on the outside, tender on the inside. Plus, since they’re easy to pick up, they are the ultimate “handheld” food for little kids who want to participate in the holiday feast!
Why This Recipe Wins
- The “Veggie-Switch”: Zucchini adds a subtle, fresh sweetness and a vibrant pop of green that makes them feel much lighter than standard potato latkes.
- Handheld Perfection: They are the perfect size for little hands to hold, dip, and munch away on.
- Crowd-Pleasing Versatility: Just like traditional latkes, they pair perfectly with a dollop of applesauce or sour cream, making them a festive addition to any holiday table.
- The “Batch” Factor: This recipe makes a generous amount, which is perfect because—trust me—you’ll be lucky if you have any leftovers after the first round!
What You’ll Need
- Zucchini: Grated and, most importantly, well-drained (the secret to crispiness!).
- Binder: Eggs and a little flour (or matzah meal during the holiday season) to hold them together.
- Aromatics: Finely minced onion or scallions for savory depth.
- The “Fry” Oil: A high-smoke-point oil like avocado, grapeseed, or sunflower oil.
- Seasoning: Salt, pepper, and a pinch of garlic powder.
How to Make It
- The Squeeze: Grate the zucchini. Place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as humanly possible. This is the key to a crispy, not soggy, latke!
- The Mix: In a large bowl, combine the squeezed zucchini with your eggs, onion, flour/matzah meal, and seasonings.
- The Fry: Heat a generous layer of oil in a heavy skillet over medium-high heat. Drop spoonfuls of the mixture into the pan and flatten them slightly with a spatula.
- The Crisp: Fry for 3–4 minutes per side until they are deep golden brown and crispy.
- The Drain: Transfer to a wire rack or a paper-towel-lined plate to keep the crust from getting soft.
- The Serve: Serve immediately with applesauce or sour cream.
Get the Kids Involved: The “Zucchini Pressers”
Since zucchini is softer than potatoes, this is a very safe and fun way to get kids involved.
- Ages 3–5: Let them be the “Zucchini Squeezers.” Have them help you twist the towel to squeeze the water out of the zucchini—they’ll be fascinated by how much liquid comes out!
- Ages 6–9: Have them help “Patty Formers.” Let them use a spoon to drop the mixture into the pan (with your help!) and use the back of the spoon to flatten them into perfect circles.
- Ages 10+: Let them lead the “Golden Watch.” They can be in charge of watching the pan and telling you exactly when it’s time to flip to get that perfect, crispy exterior.
Tips for Success
- Don’t Skip the Squeeze: If you leave the water in the zucchini, your latkes will be mushy. Squeeze until your hands are tired, then squeeze one more time!
- Keep it Hot: Make sure the oil is hot before the first latke hits the pan. If the oil is too cold, the latkes will just absorb it and become greasy.
- Switch it Up: If you want to experiment, try mixing in some grated carrot or parsnip—it adds a nice natural sweetness that pairs wonderfully with the zucchini.
- Holiday Menu Planning: If you’re looking for more Hanukkah inspiration, these pair beautifully with Mini Matzah Ball Soup or a fresh Harvest Salad to balance the richness of the fried latkes.
Serve & Savor
Whether you’re celebrating during the eight nights of Hanukkah or just want a tasty veggie snack in December, these Zucchini Latkes are a festive, irresistible way to get everyone excited about vegetables.
Zucchini Latkes
Zucchini Latkes are crispy vegetable fritters that are simple, flavorful, and family-friendly. Grated zucchini is lightly bound with egg and flour, then pan-fried until golden and crisp on the outside while remaining tender inside. They make a great snack, side dish, or appetizer—and because they’re handheld, they’re especially popular with kids.
Ingredients
- 4 large zucchini
- 1/2 teaspoon kosher salt
- 1 large egg, whisked
- 2 tablespoons flour
- Oil (for frying)
Instructions
-
Grate the zucchini
Grate the zucchini using the large holes of a box grater. -
Drain the zucchini
Place the grated zucchini in a strainer set over a bowl. Sprinkle with salt and toss to combine. Let it sit for 10 minutes to release excess moisture. -
Squeeze out liquid
After resting, squeeze the zucchini firmly to remove as much liquid as possible. This step helps ensure the latkes become crispy. -
Prepare the mixture
In a bowl, combine the drained zucchini with the flour and whisked egg. Mix until evenly coated. -
Heat the oil
Add a thin layer of oil to a sauté pan and heat over medium heat. -
Form the latkes
Using an ice cream scoop or about 2 tablespoons of mixture, place the zucchini mixture into the pan and gently press it down to form a flat circle. -
Cook until golden
Cook the latkes for 2–3 minutes per side, until golden brown and crispy. -
Drain and serve
Transfer to a paper towel–lined plate to drain excess oil before serving.
Notes
- Removing moisture from the zucchini is key to crisp latkes.
- Serve with sour cream, yogurt dip, or applesauce.
- Add grated onion, garlic, or herbs for more flavor.
- For extra crispiness, sprinkle a little parmesan cheese into the mixture.
