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Zucchini, Parmesan and Potato Latkes

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Zucchini, Parmesan and Potato Latkes

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total prep
Zucchini's texture is perfect for latkes. A liberal sprinkle of Parmesan cheese and oregano gives these pancakes an Italian spin.



  • Preheat the oven to 250F. Place a wire rack on a rimmed baking sheet; set aside. Place the zucchini and potato in a colander set over a bowl to drain. With your fingers squeeze the liquid out of the zucchini and potato until dry. Discard any liquid.
  • Transfer mixture to a bowl and add the Parmesan, flour, egg, salt, and oregano; toss well to combine.
  • In a large, heavy skillet heat 2 tablespoons of oil over medium. Using a 1/4-cup measure, place 3 to 4 mounds of zucchini mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until golden brown and cooked through, 3 to 4 minutes per side, lowering the heat if over browning. Transfer latkes to rack set on baking sheet and place in the oven to keep warm.
  • Repeat with remaining mixture, adding remaining 1 to 2 tablespoons of oil for remaining batches as needed.