Best 2 Zucchini Parmesan Latkes Recipes

Zucchini parmesan latkes are a delectable fusion of Italian and Jewish cuisine, combining the classic flavors of parmesan cheese and zucchini with the crispy, golden-brown texture of latkes. This fusion dish is not only a delicious appetizer or side dish, but it also offers a creative way to incorporate healthy zucchini into your diet. With a symphony of flavors and textures, zucchini parmesan latkes are sure to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI PARMESAN LATKES

Zucchini Parmesan Latkes image

Provided by Joan Nathan

Categories Egg Potato Side Fry Hanukkah Vegetarian Parmesan Zucchini Fall Kosher Parsley Sugar Conscious Pescatarian Tree Nut Free Soy Free

Yield Yield: 24 pancakes (P)

Number Of Ingredients 13

Ingredients

2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying

Steps:

1. Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
2. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
3. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

ZUCCHINI PARMESAN LATKES

Zucchini Parmesan Latkes image

Provided by Food Network

Categories side-dish

Yield 24 pancakes

Number Of Ingredients 13

Ingredients

2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying

Steps:

Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

Tips:

For a crispy exterior and tender interior, use a combination of grated and shredded zucchini. Grating the zucchini releases moisture, while shredding it adds texture.
To prevent the latkes from becoming too greasy, squeeze out excess moisture from the zucchini before adding it to the batter.
For a flavorful and crispy coating, use a mixture of panko breadcrumbs and grated Parmesan cheese.
To ensure even cooking, make sure the latkes are about 1/2-inch thick and fry them in a single layer in a large skillet.
Serve the latkes immediately with your favorite dipping sauce, such as marinara sauce, tzatziki sauce, or sour cream.

Conclusion:

Zucchini Parmesan latkes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are easy to make and can be customized to your liking. With their crispy exterior, tender interior, and flavorful coating, these latkes are sure to be a hit with everyone who tries them. Serve them with your favorite dipping sauce and enjoy!