Zucchini Latkes with Carrot and Feta are a delicious and satisfying appetizer or side dish. These crispy golden patties are made with shredded zucchini, grated carrots, and crumbled feta cheese, all bound together and browned in a skillet before baking in the oven.
Latkes, also known as potato pancakes, are a popular dish in many cuisines around the world. This recipe puts a unique spin on the classic latke by incorporating zucchini and carrots. The addition of feta cheese giving a tangy and salty contrast that complements the sweetness of the zucchini and carrots.
Ingredients You'll Need
This recipe uses fresh zucchini, carrots, and shallots. The feta cheese can be any brand. Spices include salt and pepper, but a small amount of curry powder would be delicious as well.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Zucchini Latkes
Use fresh zucchini, carrot, and shallot. Instead of grating into small shreds, you'll pull the vegetables lengthwise down the box grater. This will give you 3 to 4 inch long shreds of zucchini and carrot.
These longer shreds will tangle together when mixing the batter, helping to lock in the feta cheese and shallots.
Shred The Zucchini and Carrots
- Grate the washed zucchini and carrots using a box grater, pulling the zucchini and carrots lengthwise to get long shreds. The long shreds helps keep the latkes from falling apart when cooking.
- Place the grated zucchini, carrots, and slivered shallots into a colander or fine mess sieve and toss with 1 teaspoon of salt. Leave to sit for 10 to 15 minutes. Press on the vegetables and squeeze off the excess water.
Squeeze The Moisture Out of The Vegetables
- Transfer the squeezed vegetables to bowl. Add the crumbled feta cheese, eggs, and flour. Mix well to combine ingredients.
Brown In a Skillet
- Heat a tablespoon of vegetable oil in a non-stick skillet to medium high. Drop two heaping tablespoons into a pile in the hot oil. Don't brown more than two patties at a time, or the oil temperature will get too low and the oil will get absorbed.
- Using a spatula, flatten the pile and brown until golden. Flip and brown the other side. Transfer the latke to a parchment lined baking sheet.
- Repeat for remaining batter for 8 to 12 latkes, depending on size you make them.
Bake In the Oven
- When all the latke batter is browned into patties, set the rimmed baking sheet into the preheated 350F oven.
- Bake for 18 to 20 minutes. Serve immediately with sour cream or tzatziki sauce.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this latke recipe.
- Use a different type of cheese, such as goat cheese or cheddar cheese.
- Experiment with different vegetables, such as parnips, butternut squash, or sweet potatoes.
Tips for Success
Here are a few tips for making this zucchini latke recipe:
- Use a nonstick skillet to prevent the latkes from sticking, as the carrots and feta cheese will stick more readily in a cast iron skillet.
- Cook the latkes over medium heat to until browned on both sides. Transferring to a baking sheet and baking in the oven until set reduces keeps them from getting to greasy.
Serving Suggestions
With their crispy texture and delicious flavor, zucchini latkes can be enjoyed as for breakfast, as a main course with a salad, or served as appetizers. Serve with sour cream, Greek yogurt, or a homemade dipping sauce.
Storage Options
- Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days.
- You can freeze individually wrapped latkes for up to 3 months.
- Reheat in an air fryer or oven.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
As an Amazon Associate I earn from qualifying purchases.
Related Recipes
- Beef Cholent with Barley
- Potato Latkes
- Soft and Chewy Date Cookies
- Skillet Potato Kugel
- Chicken Kreplach Soup
- Homemade Tzatziki Sauce
Frequently Asked Questions
Sour cream, apple sauce, or a creamy dill yogurt sauce are all delicious options.
Yes, you can brown the latkes ahead of time and store them in the refrigerator until ready to finish baking in the oven.
More Delish Ideas
Zucchini Latkes with Carrot and Feta
Ingredients
- 12 oz zucchini grated lengthwise
- 3 carrots grated lengthwise
- 1 shallot sliced thin
- 1 teaspoon salt
- 4 ounces Feta cheese crumbled
- 2 eggs
- ¼ teaspoon black pepper
- 3 tablespoon flour
- ¼ cup vegetable oil for frying more as needed
Instructions
- Grate the washed zucchini and carrots using a box grater, pulling the zucchini and carrots lengthwise to get long shreds. The long shreds helps keep the latkes from falling apart when cooking.12 oz zucchini, 3 carrots
- Place the grated zucchini, carrots, and slivered shallots into a colander or fine mess sieve and toss with 1 teaspoon of salt. Leave to sit for 10 to 15 minutes. Press on the vegetables and squeeze off the excess water.1 shallot, 1 teaspoon salt
- Transfer the squeezed vegetables to bowl. Add the crumbled feta cheese, eggs, and flour. Mix well to combine ingredients.4 ounces Feta cheese, 2 eggs, ¼ teaspoon black pepper, 3 tablespoon flour
- Heat a tablespoon of vegetable oil in a non-stick skillet to medium high. Drop two heaping tablespoons into a pile in the hot oil. Don't brown more than two patties at a time, or the oil temperature will get too low and the oil will get absorbed.¼ cup vegetable oil for frying
- Using a spatula, flatten the pile and brown until golden. Flip and brown the other side. Transfer the latke to a parchment lined baking sheet.
- Repeat for remaining batter for 8 to 12 latkes, depending on size you make them.
- When all the latke batter is browned into patties, set the rimmed baking sheet into the preheated 350F oven.
- Bake for 18 to 20 minutes. Serve immediately with sour cream or tzatziki sauce.
Notes
-
- Use a nonstick skillet to prevent the latkes from sticking, as the carrots and feta cheese will stick more readily in a cast iron skillet.
-
- Cook the latkes over medium heat to until browned on both sides. Transferring to a baking sheet and baking in the oven until set reduces keeps them from getting to greasy.
- You can make smaller or larger latkes, as you see fit.
Leave a Reply