Zucchini latkes are a delightful twist on traditional potato pancakes, offering a light and crispy texture with a fresh, garden-inspired flavor. These golden fritters are perfect as a snack, side dish, or even a light meal. The mild flavor of zucchini is enhanced with onion, garlic, and a touch of seasoning, while the eggs and flour bind the ingredients together to form the perfect crispy exterior. Whether served with a dollop of sour cream, applesauce, or simply enjoyed on their own, these zucchini latkes are a delicious and versatile addition to any meal.
Ingredients:
- 2 medium zucchinis, grated
- 1 small onion, grated
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Vegetable oil for frying
Instructions:
- Prepare the zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much liquid as possible to prevent soggy latkes.
- Mix the ingredients: In a large bowl, combine the grated zucchini, grated onion, minced garlic, eggs, flour, baking powder, salt, pepper, and paprika (if using). Stir until well combined.
- Heat the oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering but not smoking.
- Form the latkes: Scoop about 2 tablespoons of the zucchini mixture and flatten it into a small patty. Carefully place it into the hot oil. Repeat with more of the mixture, making sure not to overcrowd the pan.
- Fry the latkes: Fry the latkes for about 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.
- Drain and serve: Remove the latkes from the skillet and drain them on paper towels. Serve warm with your choice of sour cream, applesauce, or a fresh herb dip.
Enjoy your crispy zucchini latkes!
