Italian Zucchini Latkes are a fun variation to serve for Hanukkah celebrations and are perfect to make in the summer time when zucchini is abundant. Crispy and savory, these easy zucchini pancakes are irresistible.
What makes these zucchini fritters Italian is the addition of parmesan or ricotta to the batter. The cheese enhances the flavor and texture, but the cheese can easily be omitted to make a dairy-free and parve dish. I've made it both ways, and the latkes are delicious with or without the cheese.
Be sure to follow my tips so that your zucchini latkes will be the crispiest and oh so delicious. You'll love my other latke varieties too including potato latkes and crispy sweet potato latkes.
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Why You'll Love This Recipe
- These zucchini pancakes are versatile and can be served as an appetizer, vegetarian main dish, or side dish.
- It's made with just a few simple ingredients that you likely have on hand.
- Crispy zucchini latkes are loved by kids and adults alike and always disappear fast.
- These zucchini latkes are a beloved variation for Hanukkah that differs from the usual potato latkes.
- They’re a great way to add vegetables to your meal and to use up an abundance of summer zucchini crops.
- Zucchini latkes add some nice variety during Passover if you tire of potatoes.
Dana's note:
I learned this recipe from my friend Silvestro Silvestori of the Awaiting Table Cooking School in Lecce, Italy. We made it during an Italian Hanukkah cooking class that we organized together on Zoom.
The dish turned out so well that I figured out the exact measurements so I could share a written recipe with you here. It's also the kind of recipe that Italian grandmas just wing it in the kitchen, so once you get a feel for the recipe, you might choose to do the same.
You also may want to see the other Italian recipes that I have collected during my travels and from my Italian cousin who is an extraordinary cook. My favorites include Slow Cooker Short Rib Ragu, Pumpkin Risotto, and Italian Roasted Borlotti Beans,
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
- Zucchini: This recipe is commonly made with green zucchini. A ribbed Italian costata zucchini works well, as does a pale green Mexican or Lebanese zucchini.
- Egg: Serves as the binder.
- All-purpose unbleached white flour: Is also a binder. Matzo meal can be substituted during Passover.
- Oil: Avocado or olive oil are two healthy oil options. Otherwise, pick a vegetable oil of your choice that has a smoking point above 400º.
- Cheese: The cheese can be either parmesan or ricotta (or both). Vegan cheese would work as well. The cheese is optional and can be omitted for a dairy-free or parve dish.
- Baking powder: Adds a little lightness to the batter, but it's optional.
- Topping for serving: Such as applesauce, marinara sauce, or sour cream.
- Additional ingredients: Grated onions, sea salt, and black pepper all add flavor to the batter. Fresh basil is also a nice flavor addition if it's in season.
How to Make Zucchini Latkes
See the recipe card below for complete directions.
Step 1: Grate zucchini and onions, sprinkle with salt, and drain in a colander for 15 to 30 minutes. Wring out excess moisture before proceeding.
Step 2: Preheat pan and return the dry zucchini and onions to the bowl. Add the remaining ingredients (except oil) and mix well.
Step 3: Heat oil, cook latkes on both sides until golden brown, drain on paper towels, and repeat for remaining batches.
Step 4: Serve warm with dipping sauce such as sour cream, marinara sauce, or applesauce.
Top Tips
- Remove excess water: Zucchini carries a lot of water. Much of the liquid will drain out of the colander and even more when wringing in a towel or cheesecloth. Removing as much liquid as possible is the best way to ensure crispy Italian zucchini fritters. A soggy fritter will not be a good texture.
- Hot pan: For crispy latkes, cook in a hot large frying pan. Make the pan as hot as possible without splattering the oil—usually around medium to medium-high.
- Oil: It’s not necessary to use a lot of oil. A coating on the bottom of the pan is enough. Add more for new batches as needed.
- Thin: I like to make my latkes flat and thin. I think that makes for a good ratio of crispy outside to a little bit of soft inside. Thick latkes are too doughy inside.
- Flip: Only flip once. Get the bottom dark-medium golden brown, then flip once to cook the second side until it’s done. Do not keep flipping back and forth.
- Pro tip: I like to do a test batch of one fritter to check for seasoning and adjust the remaining batter if needed. Once my batter is tested, I put as many fritters as I can comfortably fit in to cook together.
Variations
- Adding fresh herbs: I enjoy enhancing this dish with freshly chopped basil during summer for added freshness.
- Other latke variations include potato latkes and sweet potato latkes. Sometimes, it’s fun to make various flavors of latkes throughout the week of Hanukkah or even make them all in one night for a party.
Storage and Make Ahead
How to store: Let the latkes cool to room temperature, stack them in a covered container, and refrigerate for 3-4 days.
How to freeze: Cool completely, flash freeze on a sheet pan, then transfer to an airtight container. Can put parchment or wax paper between layers. These will keep in the freezer for at least 3 months.
How to reheat: Place refrigerated or frozen latkes in a single layer on a cookie sheet. Heat in a 400ºF oven until hot and sizzling, about 5-10 minutes.
Make ahead: Latkes straight out of the pan are extraordinary. It also works to make these ahead and refrigerate or freeze until just before serving and then reheat them.
What to Serve with Zucchini Fritters
- For serving, I made a delicious sauce combining sour cream, Italian dried herbs, garlic powder, and pepper to taste. This sauce is even better after a few hours in the fridge, allowing the flavors to meld.
- Another dipping sauce that pairs wonderfully with this recipe is San Marzano tomato sauce or a fresh Italian tomato sauce.
- Using tomato sauce as a dip is distinctly Italian, while the sour cream sauce offers an Eastern European twist. Both options are equally tasty.
- These zucchini latkes also pair well with applesauce, a traditional condiment for latkes.
Other Italian Recipes
- Italian Cod with Tomato Sauce
- Italian Fresh Tomato Sauce
- Italian Frittata with Zucchini and Tomato
- San Marzano Tomato Sauce
Frequently Asked Questions
The best way to insure a crispy fritter is to make sure that you squeeze all the liquid out of the vegetables. Also, make sure that your pan and oil are hot but not splattering. Cook each one until dark golden brown on both sides. And making the pancakes thin helps as well.
Usually adding a little more binder- either another egg or a large spoonful of flour or matzo meal does the trick.
Fritters and latkes overlap. A fritter is made with small bits of vegetables, meat, or fruit and then fried (source = Wikipedia). Latkes are a traditional and popular Hanukkah dish that are made with grated vegetables and then fried or pan fried.
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Recipe
Recipe for Italian Zucchini Latkes
Ingredients
Ingredients:
- 3 medium zucchini grated, about 1 ¼ pounds (needs to drain for 15 to 30 minutes)
- ⅓ cup grated onion about ½ small onion
- ½ teaspoon sea salt heaping
- 1 egg beaten
- 3 tablespoons unbleached all-purpose flour or substitute matzo meal
- A few grinds of freshly cracked black pepper
- 3 tablespoons grated Parmesan cheese or substitute ricotta cheese or vegan cheese (optional)
- ½ teaspoon baking powder optional
- Neutral oil for frying I used avocado oil
- Marinara sauce, sour cream, or applesauce for serving
Instructions
- Prep zucchini and onion: Grate zucchini and onions with the large holes of a boxed grater and place in a medium bowl. Sprinkle salt over the zucchini and onions and stir. Transfer the zucchini and onions into a colander and place the colander in the bowl to catch water. Leave it to drain for about 15 to 30 minutes, then discard the water. Place the zucchini and onions in an old, thin tea towel (or cheesecloth), and wring out more water over the sink.
- Mix: Preheat a large fry pan on the stove to medium temperature. Return the dry zucchini and onions to the large bowl. Add all the remaining ingredients except oil. Mix to distribute the ingredients throughout the batter.
- Cook: Pour the oil to cover the bottom of the pan, and wait a minute to warm. Take a spoonful of batter, and use a spoon or spatula to spread out the batter into a flat, pretty thin fritter, about 2½ inches in diameter and about ¼ inch thick. A 10" pan will make about 7 fritters at a time. Have the flame as high as possible without the hot oil splattering (usually medium to medium-high). Cook the first side until dark golden brown on the bottom, and don't flip until it's ready, about 2-3 minutes per side. Then flip with a spatula to cook the second side until dark golden brown. Remove to a waiting plate with two layers of paper towels to drain briefly before eating warm. Repeat to cook two more batches.
- Serve: Serve warm with a topping such as sour cream, marinara sauce, or applesauce.
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
Sharon says
I love latkes!! This recipe looks amazing, I think I might try it with a little bit of grated carrots too.
Dana Shrager says
Hi Sharon, carrots sound like a great addition. Hope you enjoy! And thanks for visiting.
Dana