During my childhood, I ate a lot of potato latkes during the Jewish high holidays. For those who have never had one, a latke is also called a “potato pancake” and are fried in oil. The other day I was thinking about latkes and was curious if there were a more healthy version that had the same great crunchy texture. These zucchini fritters are just that! They are primarily made from vegetables with some added breadcrumbs and cheese for the perfect texture. You can eat them as appetizers or as a vegetarian main course if you are looking to take a break from meat. Top them with a dollop of sour cream or, my favorite, creme fraiche, and you will be in heaven. Enjoy!
Commonly asked questions:
What is the difference between this zucchini fritter and a potato pancake?
The main difference between these fritters and a potato pancake is that the fritters have a lot more vegetables in them. They are also very lightly fried in a few tablespoons of oil instead of entirely submerged.
Are there any other vegetables that I can add to these fritters?
You can definitely substitute the zucchini with a lot of different vegetables. Carrots, squash, and shallots are just a few examples. The key for any vegetable you decide to use in these zucchini fritters is slicing them thin enough that they cook quickly inside of the fritter. I would use vegetables that have a high water content and soft skin as opposed to vegetables that have a tough skin, like broccoli. If you wanted to use broccoli I would suggest only using the softest part of the broccoli head.
Is it possible to make these gluten-free?
You can easily make these fritters gluten-free by using gluten-free breadcrumbs or skipping the breadcrumbs altogether.
What are some great dipping sauces to serve with these fritters?
The best sauces to serve with these fritters are any that have a creamy texture to them. This is important because a creamy texture creates a nice contrast with the crispy texture of the fritters. My favorite dipping sauce is creme fraiche but you can also use sour cream too!
If you like this recipe be sure to check out these other great recipes on my blog:
- 1 lb zucchini
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 large eggs
- 2 tbsp scallions minced (optional to use onion too)
- 1/2 tsp baking powder
- 1/4 cup tapicoa flour or almond flour or regular flour
- 1 cup panko bread crumbs gluten-free optional
- 1/4 cup Parmesan cheese grated
- 1 1/2 tsp extra virgin olive oil keep extra handy for cooking as well
- creme fraiche for garnish
- parsley chopped for garnish optional
- Grate zucchini with a grater and wrap in a paper towel. Squeeze the zucchini with your hands to remove the excess liquid and place in a mixing bowl. Discard the used paper towel.
- Add in the eggs and mix together. Next, add in the rest of the ingredients and mix thoroughly.
- Heat a large pan over medium-high heat and pour in enough oil to almost cover the surface of the pan. Once the oil is hot, add in large heaping spoonfuls of zucchini mixture (approx. 1/4 cups) into pan and flatten with a spatula. Cook for approx. 3 minutes each side (until golden brown).
- Once done cooking and removing from pan, place fritters on a paper towel to absorb excess oil and let cool a bit before serving. Garnish with fresh chopped parsely and serve with creme fraiche optional.