Garlic Parmesan Zucchini Latkes Recipe

Name: Garlic Parmesan Zucchini Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Shredded Potatoes; 2 cups Shredded Zucchini; 1 cup Shredded Onion; 1 Tablespoon Lemon Juice; 1 teaspoon Salt; 1 teaspoon Ground Black Pepper; 1/4 cups Grated Parmesan Cheese; 4 whole Beaten Eggs; 2 Tablespoons Milk; 4 Tablespoons Flour; 1 Tablespoon Minced Garlic; 1/4 cups Peanut Oil; 1/4 cups Butter

Servings: persons

2 cups Shredded Potatoes
2 cups Shredded Zucchini
1 cup Shredded Onion
1 Tablespoon Lemon Juice
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1/4 cups Grated Parmesan Cheese
4 whole Beaten Eggs
2 Tablespoons Milk
4 Tablespoons Flour
1 Tablespoon Minced Garlic
1/4 cups Peanut Oil
1/4 cups Butter

1
Lightly spray a cookie sheet with cooking spray. Place some paper towels on a plate or use a stack of newspapers. Preheat oven to 200u00b0F.
2
Place potatoes, zucchini and onions in a dish towel or cheese cloth. Roll it up and squeeze out any excess moisture. Unwrap potatoes, zucchini and onions and put them into a bowl and sprinkle with lemon juice, salt, pepper, and parmesan. Toss to combine.
3
In a separate, large bowl, whisk together the eggs, milk, flour, and garlic and then stir in the potato mixture until evenly incorporated.
4
Heat oil and butter (one tablespoon of each at a time) in a large skillet over medium heat. Scoop up small handfuls of potatoes, squeeze out any excess moisture, and smash them flat into a pancake. Carefully add pancakes to hot oil/butter (no more than 3 or 4 to the pan at once or the oil will cool off and they will be soggy), fry for 3-4 minutes on each side until golden and crisp. Transfer to paper towels on a plate to drain. Repeat with the remaining potato mixture, until you have fried all of it. If you find it is really soupy or you use all of the potato mixture and have a lot of batter left, you can add more onion/zucchini/and potato to use it up.
5
Once drained, either serve immediately or transfer to the cookie sheet and keep warm in the preheated oven until you are ready to eat.
6
These can be served with a variety of condiments: ketchup, sour cream, marinara sauce, pico de gallo, sriracha sauce, alfredo sauce, picante or pesto.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Shredded Potatoes, 2 cups Shredded Zucchini, 1 cup Shredded Onion, 1 Tablespoon Lemon Juice, and more.

Yes, Garlic Parmesan Zucchini Latkes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Parmesan Zucchini Latkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions