Zucchini Latkes

  • Serves

    makes 12

  • Cook

    45 minutes


By Julian Medina

Published on December 5, 2015

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.


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


Step 1

For the Tomatillo-Apple Salsa: In a food processor or blender, pulse all the ingredients together until slightly chunky and season with salt.

Step 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.

Step 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.

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