Zucchini Feta Latkes

    Zucchini Feta Latkes


    80 people made this

    A variant on the traditional potato latkes that includes fresh zucchini and feta. A big taste difference!

    Serves: 6 

    • 2 1/2 cups grated zucchini
    • 1 cup peeled and grated potatoes
    • 1 cup grated carrots
    • 1/2 teaspoon salt
    • 3 eggs, lightly beaten
    • salt to taste
    • freshly ground black pepper
    • 3/4 cup matzo meal
    • 1/2 cup chopped fresh parsley
    • 1/2 cup crumbled feta cheese
    • 3 tablespoons vegetable oil

    Preparation:35min  ›  Cook:12min  ›  Ready in:47min 

    1. Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again, in handfuls, in paper towels.
    2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
    3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into 8cm approx sized latkes in hot oil and fry until golden brown on both sides – about two to three minutes per side. Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

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