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Zucchini latkes

Cuisine Jewish


  • 1 large onion
  • 2 cloves garlic
  • Olive oil for frying
  • 3 cup medium zucchini about 1
  • 1-2 eggs
  • 3 tablespoons gluten free flour*
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh basil


  1. Preheat oven to 180 Celcius
  2. Finely chop onion.
  3. Heat up a tablespoon or so of olive oil (enough to lightly coat pan) and fry onion on low to medium heat until lightly browned.
  4. Add garlic and cook for 2 more minutes or until lightly fragrant.
  5. Meanwhile, grate the zucchini.
  6. Squeeze out any excess liquid from the zucchini and transfer to a large bowl. Add in the fried onion.
  7. Add egg, flour, salt and pepper and basil.
  8. In a flat medium skillet, heat 1/4 inch oil over medium-high heat until hot. Working in a few batches, drop 2 tbsp scoops of batter into the pan about 2 inches apart.
  9. Cook, turning once, until browned and crisp, about 4 minutes. Drain on paper towels.
  10. Transfer to a baking sheet to finish cooking or when ready to reheat if you plan to make these in advance.

Recipe Notes

*You can also substitute about 1/2 a sweet potato. Bake, peel skin and mash. This will act to bind the latke much like the flour does and the sweet potato adds a touch of sweetness.

Please use some creative direction-these measurement are only suggestions. I like to make my batter and then fry one up to test it. If it needs more salt or its too thick or runny you can easily change the mixtures proportions.