Crispy Zucchini Latkes
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INGREDIENTS
- 3 medium zucchinis, grated
- 2 medium potatoes, grated
- 2 medium onions, grated
- 2 scallions, finely chopped
- 1 large egg
- ½ cup/60 grams all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For serving:
- Sour cream
- 1 ripe tomato, grated
- 2 scallions, finely chopped
- Extra-virgin olive oil
INSTRUCTIONS
- Gather the grated vegetables in a clean kitchen towel or nut milk bag, and squeeze out as much liquid as possible until the mixture feels dry.
- In a large bowl, combine the drained vegetables with the egg, flour, scallions, salt, and pepper. Stir until evenly mixed.
- Heat a large skillet over medium heat and add enough oil to coat the bottom. Working in batches, scoop about 2 tablespoons of the mixture into your hands, form into small patties, and carefully place them in the skillet.
- Cook the fritters until golden brown and crisp, about 1 ½ minutes per side. Transfer to a wire rack set over a baking sheet to cool slightly and drain any excess oil.
- Serve warm, topped with sour cream, grated tomato, chopped scallions, and a drizzle of olive oil. Enjoy immediately.
MY NOTES
FAQ
Can I bake the latkes instead of frying them?
You can bake the latkes for a healthier alternative to frying. Baking reduces the oil content while still producing crispy edges and a soft interior. To bake the latkes, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly coat the parchment with oil to prevent sticking and to help achieve crispness. Form the latke mixture into patties and place them on the sheet, ensuring there is enough space between each one for even cooking. Bake for 20-25 minutes, flipping halfway through, until golden brown.
While baking may not replicate the deep crispiness of frying, it’s a great option for those seeking a lighter version of these latkes. Adding a quick broil at the end can help enhance the texture.
How do I prevent the latkes from being soggy?
The key to preventing soggy latkes lies in removing excess moisture from the grated vegetables. Zucchini, in particular, has a high water content, so after grating, place it in a clean kitchen towel or nut milk bag and squeeze firmly until no more liquid comes out. Repeat this process if necessary. Adding a binding agent like flour, breadcrumbs, or cornstarch also helps absorb any residual moisture.
Additionally, avoid letting the mixture sit too long before cooking, as the vegetables may release more liquid over time. Frying zucchini latkes in hot oil ensures they cook quickly and develop a crispy exterior without absorbing excess grease. These steps ensure your latkes stay perfectly crisp and never soggy.
Can I make these zucchini latkes gluten-free?
These latkes are easily adaptable to be gluten-free, making them a great option for those with dietary restrictions. Substitute the all-purpose flour in the recipe with gluten-free alternatives such as almond flour, chickpea flour, or a gluten-free all-purpose blend. If you want a lighter texture, try using rice flour or potato starch. Adding an extra egg or a teaspoon of xanthan gum can help bind the mixture if needed.
Ensure all ingredients, including any seasonings, are certified gluten-free to avoid cross-contamination. With these adjustments, you can enjoy gluten-free zucchini latkes that are just as crispy and delicious as the traditional version.
What is the best way to store and reheat the latkes?
Proper storage and reheating are essential to maintaining the flavor and texture of the latkes. Allow the latkes to cool completely on a wire rack to prevent them from becoming soggy. Once cooled, place them in an airtight container and refrigerate for up to three days. If you want to store them longer, freeze the latkes by arranging them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. To reheat, place refrigerated or frozen latkes in a 375°F (190°C) oven for 10-15 minutes until crisp and warmed through. Avoid microwaving, as it can make the latkes soft and rubbery.
Can I freeze the latkes for later use?
The latkes are an excellent dish to freeze for future meals or snacks. After frying or baking, allow the latkes to cool completely on a wire rack to maintain their texture. Arrange the cooled latkes in a single layer on a baking sheet and place them in the freezer until firm. Once frozen, transfer the latkes to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. Frozen zucchini latkes can be stored for up to three months. When ready to eat, reheat them directly from frozen in a 375°F (190°C) oven for 10-15 minutes. This method ensures they remain crispy and delicious.
What toppings pair well with zucchini latkes?
Zucchini latkes are versatile and pair well with a variety of toppings to suit different tastes. Classic choices include sour cream, applesauce, or plain Greek yogurt, which complement the savory flavor. For a fresh, Mediterranean twist, try topping with tzatziki, grated tomato, or a sprinkle of feta cheese. Spicy options like sriracha mayo or harissa yogurt can add heat, while sweet toppings like honey or fruit preserves create an interesting contrast. Fresh herbs such as dill, parsley, or chives can enhance the presentation and flavor. These topping ideas allow you to customize your latkes for any occasion.
How do I know when the oil is hot enough for frying?
Getting the oil temperature right is crucial for frying the latkes. The ideal frying temperature is around 350°F (175°C). If the oil is too cold, the latkes will absorb excess oil and become greasy. If it’s too hot, the outside will burn before the inside cooks. To test without a thermometer, drop a small piece of the latke mixture into the oil; it should sizzle immediately and float to the surface. Alternatively, dip the handle of a wooden spoon into the oil—if bubbles form around it, the oil is ready. Maintaining a consistent temperature throughout frying ensures perfectly crisp latkes.
Can I use other vegetables in this recipe?
This latkes recipe is highly customizable, and adding or substituting other vegetables can enhance their flavor and nutrition. Popular additions include carrots, which add sweetness and color, or sweet potatoes, which provide a heartier texture. Parsnips, beets, or grated cauliflower are also excellent choices. If using high-moisture vegetables, such as spinach or grated onion, be sure to squeeze out excess liquid to avoid soggy latkes. Combining zucchini with a variety of vegetables not only adds depth of flavor but also makes the dish more visually appealing. Experimenting with different combinations can turn latkes into a unique and creative dish.
How do I grate the vegetables quickly and efficiently?
Grating vegetables for the latkes can be time-consuming, but using a food processor with a grating attachment significantly speeds up the process. It’s especially helpful for large batches, saving both time and effort. If you don’t have a food processor, a sturdy box grater is an effective alternative. Grate all vegetables over a large bowl to contain the mess and streamline cleanup. To further save time, prepare and measure all ingredients before grating. With these tools and techniques, you can efficiently prepare vegetables for zucchini latkes, leaving you more time to focus on cooking and enjoying them.
Are the zucchini latkes suitable for meal prep?
These zucchini latkes are an excellent choice for meal prep due to their versatility and ability to be made in advance. Prepare a large batch, fry or bake them, and allow them to cool completely. Store them in the refrigerator for up to three days or freeze for longer storage. They reheat beautifully in the oven, maintaining their crispy texture and flavor. Pair these zucchini latkes with a variety of toppings or sides to create different meals throughout the week. Whether served as a snack, appetizer, or main dish, zucchini latkes are a convenient and delicious option for meal prep enthusiasts.
