Crispy Zucchini and Feta Latkes with Fresh Herbs

Recipe Collection: Appetizer

Crispy Zucchini and Feta Latkes with Fresh Herbs offer a vegetarian twist on the classic potato pancake. Perfect for Jewish cuisine lovers, these latkes are gluten-free and packed with fresh vegetables, offering a crispy exterior and tender interior. Ideal for festive gatherings or a cozy dinner, they pair beautifully with sour cream or applesauce.

Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance for a delicious dish!

Overview

These savory zucchini and feta latkes are a delightful twist on the traditional potato pancake, perfect for Hanukkah or any festive gathering. Packed with fresh vegetables and herbs, these latkes are crispy on the outside and tender on the inside, offering a burst of flavor in every bite.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

Jewish

Serving Size: 6

Cooking Time: 30 minutes

Ingredients

• 2.5 Cups zucchini, grated
• 1 Cup potatoes, peeled and shredded
• 1 Cup carrots, shredded
• 0.5 Teaspoon (tsp) salt
• 1 Pinch salt, to taste
• 3 Large eggs, whisked
• 1 Pinch black pepper, ground and to taste
• 0.75 Cup matzo meal
• 0.5 Cup fresh parsley, minced
• 0.5 Cup feta cheese, crumbled
• 0.25 Cup vegetable oil
• Additional vegetable oil, as needed

Steps

1. Place the grated zucchini, shredded potatoes, and carrots in a colander. Cover with paper towels or cheesecloth and squeeze out as much moisture as possible. Sprinkle 0.5 teaspoons of salt over the vegetables and let them drain for 15 minutes. Squeeze the vegetables again to remove any remaining moisture.
2. In a large mixing bowl, combine the whisked eggs, drained vegetables, a pinch of salt, and freshly ground black pepper. Mix well to ensure even distribution.
3. Stir in the matzo meal, minced parsley, and crumbled feta cheese until the mixture is well combined.
4. Heat the vegetable oil in a large frying pan over medium heat. Form the vegetable mixture into pancake-sized cakes and place them in the hot oil. Fry until golden brown on both sides, about 2 to 3 minutes per side. Add more oil as needed to keep the latkes frying evenly.
5. Once cooked, transfer the latkes to a plate lined with paper towels to drain any excess oil. Serve warm, garnished with additional parsley if desired. Enjoy your savory zucchini and feta latkes with a dollop of sour cream or applesauce for a delightful contrast.

Enjoy your homemade Crispy Zucchini and Feta Latkes with Fresh Herbs!