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.
