Crispy Zucchini Potato Latkes in Just 30 Minutes

Oh my gosh, have you ever bitten into a perfectly crispy zucchini potato latke? That golden crunch giving way to tender shreds of zucchini and potato is pure magic! My grandma used to make these for Hanukkah, but honestly, they’re too good to save just for holidays. She’d always wink and say “The secret’s in the squeeze” as we pressed every last drop of moisture from those veggies. Now I make them year-round – they’re that irresistible combo of crispy edges and soft centers that makes everyone at my table go quiet (except for the happy crunching sounds).

Why You’ll Love These Zucchini Potato Latkes

Trust me, once you try these, you’ll be hooked. Here’s why:

• That perfect crunch: The golden-brown edges give way to a tender center—just like my grandma’s, but with a fresh zucchini twist.
• Sneaky veggies: Packed with zucchini and potatoes, they’re a tasty way to get more veggies in (shh, the kids won’t even notice!).
• So versatile: Serve them as an appetizer with sour cream, or pile them high for a hearty vegetarian main dish.
• Quick and easy: Just grate, mix, and fry—dinner (or the best snack ever) is ready in no time.

Ingredients for Zucchini Potato Latkes

Here’s everything you’ll need to make these crispy little miracles happen:

• 2 medium zucchinis (about 1 lb total), grated
• 2 medium potatoes (about 1 lb), peeled and grated
• 1 small onion, grated (trust me, this adds the best flavor!)
• 2 large eggs, beaten
• 1/4 cup all-purpose flour, packed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking powder (our secret weapon for extra lift)
• Vegetable oil for shallow frying (about 1/4 inch in the pan)

Ingredient Notes & Substitutions

Don’t skip squeezing the zucchini and potatoes—that excess moisture is the enemy of crispy latkes! I wrap them in a clean kitchen towel and wring like I’m mad at them. For gluten-free, swap the flour with almond flour or gluten-free blend. And if you’re feeling fancy? Toss in 1/4 cup grated Parmesan—it adds a delicious savory note that makes these irresistible.

How to Make Zucchini Potato Latkes

Okay, let’s get cooking! Making these crispy zucchini potato latkes is easier than you think—just follow these simple steps. I promise, that first golden-brown bite will make all the prep work worth it.

Preparing the Mixture

First, grab your box grater (the medium holes work best) and shred those zucchinis and potatoes. Here’s my trick: immediately wrap the grated veggies in a clean kitchen towel and squeeze out every last drop of moisture. You’ll be shocked how much liquid comes out! Then just toss everything in a big bowl—the squeezed veggies, eggs, flour, and spices. Mix it all up until it looks like a happy, sticky mess.

Frying Perfect Zucchini Potato Latkes

Now for the magic! Heat about 1/4 inch of oil in your skillet over medium heat. Test if it’s ready by dropping in a bread crumb—it should sizzle immediately. Scoop about 1/4 cup of mixture per latke, flatten gently with your spatula, and listen to that beautiful sizzle! Fry for 3-4 minutes per side until they’re that perfect golden-brown color. Don’t crowd the pan—give them space to get crispy. Keep finished latkes warm in a 200°F oven while you fry the rest.

Serving Suggestions

Oh, the possibilities! Classic sour cream or applesauce are musts, but I also love them with a dollop of Greek yogurt and fresh dill. For brunch? Top with a poached egg. Leftovers (if you have any!) make amazing breakfast sandwiches. Just try not to eat them all straight from the pan!

Tips for the Best Zucchini Potato Latkes

After making these more times than I can count, here are my foolproof tips for zucchini potato latke perfection:

• Box grater magic: Use the medium holes—they create the ideal shred size that holds together beautifully when fried.
• Patience with the pan: Resist the urge to flip too soon! Wait until edges are crispy golden before turning.
• Give them space: Overcrowding lowers the oil temperature, leading to soggy latkes. I do 4-5 per batch max in my 12-inch skillet.
• Press firmly: When forming patties, really pack the mixture—this helps them stay intact during flipping.
• Keep ’em warm: That 200°F oven trick is golden—it keeps batches crispy until serving time.

Oh! And always make extra—they disappear faster than you’d think!

Storing and Reheating Zucchini Potato Latkes

Here’s the good news—these zucchini potato latkes keep beautifully! Store cooled leftovers in an airtight container in the fridge for up to 3 days, or freeze them between parchment paper for 2 months. To reheat, skip the microwave (soggy alert!) and pop them in a 375°F oven for 5-8 minutes until crispy again. They’ll taste just-made every time!

Zucchini Potato Latkes Nutrition Info

Here’s the nutritional breakdown per latke (based on making 12 from this recipe):

Calories:	85
Fat:	4g
Carbohydrates:	10g
Protein:	2g
Fiber:	1g

Remember—nutrition can vary based on exact ingredients and oil absorption. But hey, with all those veggies, I call that a win!

Common Questions About Zucchini Potato Latkes

I get asked about these crispy zucchini potato latkes all the time! Here are the answers to everyone’s burning questions:

Can I Bake Zucchini Potato Latkes?

Absolutely! For baked zucchini potato latkes, line a sheet pan with parchment, spray with oil, and bake at 400°F for 20-25 minutes, flipping halfway. They won’t get quite as crispy as fried, but still delicious!

How Do I Keep Them From Falling Apart?

The secret? Squeeze those veggies dry like your life depends on it! Proper moisture removal plus the eggs and flour act like glue to hold everything together.

What’s the Best Potato Type to Use?

Russets are my go-to—their high starch content helps bind everything together beautifully. Yukon Golds work too, but avoid waxy potatoes like red bliss.

Can I Make Them Ahead?

You bet! Prep the mixture up to 4 hours ahead (keep it chilled). Or fry them completely and reheat in the oven—they crisp right back up!

Any Egg Substitutes?

For vegan zucchini potato latkes, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The texture changes slightly, but still tasty!

Share Your Zucchini Potato Latkes

I’d love to see your crispy creations! Snap a photo of your golden zucchini potato latkes and tag me—I get so excited seeing everyone’s variations. Did you add cheese? Try different spices? Spill your secrets in the comments below!

You can also find more inspiration on my Pinterest page.

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