Zucchini Latkes
Photography by Matt Taylor-Gross

Zucchini don’t have as much starch as potatoes, but they do make great latkes. This recipe from New York chef Julian Medina makes tender fritters with a delicate zucchini bite. “The sauces are where I really add the Mexican flavors,” Medina says of the horseradish crema, chipotle-honey, and apple tomatillo salsa that get served on the side.

Featured in: Give Your Hanukkah Spread a Mexican Spin

Yield: makes 12
Time: 45 minutes


For the Tomatillo-Apple Salsa:

  • 5 tomatillos, husks removed, rinsed
  • 2 tart green apples, cored and roughly chopped
  • 1 jalapeño, stemmed, seeded, and roughly chopped
  • 3 cilantro sprigs
  • 14 large yellow onion, roughly chopped
  • 2 tbsp. agave nectar
  • kosher salt

For the Zucchini Latkes:

  • 2 12 lb. zucchini, trimmed
  • 12 cup matzo meal
  • 2 large eggs
  • 14 large yellow onion, grated
  • 1 tbsp. kosher salt
  • 14 cup vegetable oil


  1. For the Tomatillo-Apple Salsa: In a food processor or blender, pulse all the ingredients together until slightly chunky and season with salt.
  2. For the Zuchini Latkes: Grate the zucchini into a medium bowl lined with a kitchen towel, then squeeze the towel to release the zucchini juices; discard liquid. Return the zucchini to the bowl and stir in the matzo meal, eggs, onion, and salt and mix until evenly combined.
  3. Heat the oil in a medium skillet over medium-high. Add 6 separate tablespoons of the zucchini mixture into the skillet and fry the latkes, turning once, until golden brown on both sides, 3 to 4 minutes. Using a spatula, transfer the latkes to paper towels to absorb the excess oil, season with salt, and serve while hot with the tomatillo-apple salsa.