Zucchini Feta Latkes

    47 minutes

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

    81 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (71)


    Instead of zucchini I used a ton of spinach! I sprayed pam into a pan, got a nice crust on each side, and then baked at 375 for about 9 minutes (I made big latkes) They were delicious! Try the spinach, mmmm.  -  14 Jan 2007  (Review from Allrecipes USA and Canada)


    This recipe was really great. I changed it up a bit - I added green beans, potatos, zuchini and parmesean. I baked the batch in muffin pans so the liquid from the eggs would not run. I cooked them for about 25 minutes until the tops were browning. Great!  -  29 Mar 2007  (Review from Allrecipes USA and Canada)


    This was was quite labor intensive (with the grating & frying) but yummy. I only used 1/4 cup of the feta as my husband sometimes doesn't like some dishes with too strong a taste. Next time though I'll use the 1/2 cup stated in the recipe. I'd also suggest trying 2 eggs instead of 3 as the mixture was pretty soft.  -  28 Dec 2002  (Review from Allrecipes USA and Canada)