I decided to experiment with Zucchini Latkes when I wanted to explore a gluten-free option for friends. They turned out great. Fresh and light without losing their delectable crunchiness. It appears Zucchini Latkes are catching on.
This summer, just after we’d tested our recipes and done our photo shoot, we were delighted to see Zucchini Latkes appear on several restaurant menus.
Makes 10-12 Latkes
- 3 large zucchinis, grated
- 1/2 onion, peeled & grated
- 1 egg, lightly beaten
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup arrowroot flour
- 1 tbsp fresh thyme + extra for garnish
- 1 tsp salt
- pepper to taste
- vegetable or canola oil for frying
- sour cream to serve on top
- Cut zucchinis in half and process with grating blade in food processor or grate by hand with box grater. Place grated zucchini in a towel and squeeze out excess water.
- Grate onion and set aside.
- In large mixing bowl, beat eggs and add grated zucchini, onion and rest of ingredients. Add more arrowroot flour if mixture seems too wet.
- Form 3-4” patties with your hands. These latkes are more delicate than standard potato latkes so handle them with care.
- Heat 2-3 tbsp of oil on medium heat in sauté pan.
- Place patties down carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peeking out from underneath.
- Carefully flip latkes away from your face and cook for another 3-4 minutes.
- Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked.
- Serve with sour cream and fresh thyme on top.