Zucchini and Potato Latkes

Guy Koppe, Project Bread


Yield: 24 latkes


3/4 lb. russet potatoes, peeled

3/4 lb. zucchibi

1/4 cup finely chopped shallots

2 large eggs, lightly beaten

2 Tbsp. flour

1 1/2 tsp. salt

Butter for frying


  1. Grate the potatoes and the the zucchini.
  2. Line a colander with cheesecloth and transfer potatoes and zucchini to it. Twist cheesecloth into a pouch, squeezing out the moisture.
  3. Pour off the liquid and add shallots, eggs, flour and salt to the grated zucchini and potato. Mix well and put the frying pan on medium heat.
  4. Add 1 Tbs. of butter and heat till melted and foamy. Add 1/4 cup size patties of mixture to the pan to form each latke.
  5. Fry for 2-3 minutes on each side and flip to cook the other side. Remove and drain on paper towels when golden brown and crispy.
  6. Garnish latkes with homemade apple sauce and sour cream.
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