Zucchini Latkes



There’s nothing better than crispy, carb-y potato latkes, am I right? I used to BEG my mom every year at Hanukkah to make potato latkes and she’d always say she would but then never actually do it because there’s something about hot oil shooting all over the kitchen that just isn’t so festive.

So, I had to take matters into my own hands and as a general rule, I don’t deep fry in the house. I just feel that if I’m going to eat fried food, I want it to be from some really good diner or burger joint.

These crispy, salty latkes only taste like they’re bad for you but they’re made with zucchini and only a touch of oil so they’re completely guilt free and are the perfect side dish for any day of the year.

I’m telling you, these are LEGIT.

There’s one potato mixed in to the mixture and it honestly complements the zucchini so well that you’d never know that these weren’t 100% potato based.

These are great dipped into applesauce or sour cream or even some greek yogurt based ranch dip (that’s how I served them).

Zucchini Latkes

Serves: 12


  • 3 Zucchini, Shredded

  • 1 Potato, Shredded

  • 2 Small shallots, Minced

  • 1/8 tsp Salt

  • 1/8 tsp Pepper

  • ¼ Cup Panko Bread Crumbs

  • ½ Cup Egg Whites

  • ½ Cup Low Fat Ricotta

  • Nonstick Propellant Free Cooking Spray


  1. Prepare all ingredients and mix together all ingredients in one bowl

  2. Heat nonstick pan over medium heat and spray with propellant-free cooking spray

  3. Spoon zucchini mixture into pan (~3” wide)

  4. Allow to cook until one side browns then flip

  5. Cook on other side, remove from heat

  6. Serve with applesauce or sour cream.

Nutrition Facts (per 1 serving): 60 Calories, 1 g Fat, 9 g Carbohydrate, 1 g Fiber, 4 g Protein