A Mummy Too

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Spicy courgette (zucchini) latkes

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Published on 5 October, 2016
Last Updated on 11 July, 2018 by 35 Comments

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A stack of spicy courgette latkes - a flavourful take on the traditional potato latke

I love cooking with coconut oil, but as it’s naturally solid at room temp and has quite a distinctly coconutty flavour, it’s not always easy to work with. As such, I’m enjoying partnering with Pura Coconut Oil Blend to experiment with cooking using their new pourable oil.

Pura is made with coconut oil combined with rapeseed and sunflower oil, which makes it stable in a liquid state.

As well as being convenient and reducing preparation time, it’s also high in Omega 3 and lower in saturated fat than standard coconut oil. Another plus is that it’s flavourless, so you can use it even in dishes that wouldn’t suit a coconutty flavour.

You might have spotted me using Pura Coconut Oil Blend in a gluten-free, dairy-free orange and almond cake last week. This week, I put it through its paces again with a delicious twist on traditional potato latkes. I first picked up this idea of zucchini latkes from this recipe, and went on to tweak the batter recipe and add flavour with chilli flakes and garlic. The result is a flavourful latke with a crispy outer and spicy, juicy, creamy inner. Here’s how to make then.

Ingredients

  • 3 (480g/17 oz) courgettes
  • 1 large / 4 small (390g/14 oz) potatoes
  • 1 red onion
  • 3 medium eggs
  • 1 tbsp garlic puree
  • 40g (1.5 oz) plain flour
  • pinch salt
  • pinch black pepper
  • 1 rounded tsp dried chilli flakes
  • 200ml (6.75 floz) Pura Coconut Oil Blend

Instructions

Courgettes, potatoes and red onion

Peel the potatoes and onion, top and tail the courgettes, then grate on the medium side of a grater.

Grated courgette, potato and red onion

Put the grated vegetables in a clean, cloth tea towel.

Using a clean cloth to drain the liquid from the vegetables

Twist and squeeze over a bowl until no more liquid comes out.

Using a clean cloth to drain the liquid from the vegetables

You can throw the liquid away, or decant it into a sealed container for use in a soup later. Return the grated veg to the bowl.

Grated vegetables, ready to make the courgette latkes

In a separate bowl, mix the eggs with the flour, garlic and a pinch of salt and pepper until smooth. Don’t worry if there are a few lumps.

Eggs, flour, garlic and seasoning mixed together in a bowl

Eggs, flour, garlic and seasoning mixed together in a bowl

Pour the egg mix onto the grated vegetables and mix well.

Pour the egg mix over the grated vegetables

I find a fork works best for this job, just make sure you get right down to the bottom of the bowl so that everything is evenly coated.

The spicy courgette latke mix, ready to fry

Sprinkle on the chilli flakes and mix well again.

Add chilli flakes to the courgette latke mix

Pour the oil into a frying pan until it’s about 1/2 inch deep, then place over a high heat.

Use Pura coconut blend oil in a frying pan

Turn down to medium and use an ice cream scoop to pick up the batter, flatten off on top and dolloping into the pan – it should start to sizzle immediately, but if you find they’re browning almost immediately, turn the heat down some more.

Spoon the courgette latke mix into a frying pan

Fry for about 5 mins until browned underneath, then use a slotted spatula to flip them oven and fry for a couple more minutes until evenly browned on both sides.

Frying spicy courgette latkes

Drain on paper towels and repeat until all the batter is used up before serving. They’re wonderful for lunch with a crunchy pepper salad.

Serve your spicy courgette latkes in a tower and enjoy!

I hope you try them – if you do, please pop back and let me know how you got on. What are you thinking of serving them with?

To make things easier, here’s a printable version of the recipe for these delicious spicy courgette latkes. Just hit the PRINT button on the recipe card below.

Spicy courgette latkes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 -12
Author: Emily Leary
A twist on traditional potato latkes, these have the addition of chilli and courgette (zucchini), resulting in a crispy outer and spicy, juicy, pancake-like inner.
Print Recipe Pin Recipe
Metric - Ounces

Ingredients

  • 480 g courgettes approx 3
  • 380 g potatoes approx 1 large or 4 small
  • 1 red onion
  • 3 medium eggs
  • 1 tbsp garlic puree
  • 40 g plain flour
  • pinch salt
  • pinch black pepper
  • 1 tsp dried chilli flakes
  • 120 ml Pura Coconut Oil Blend approx

Instructions

  • Peel the potatoes and onion, top and tail the courgettes, then grate on the medium side of a grater.
  • Put the grated vegetables in a clean, cloth tea towel.
  • Twist and squeeze over a bowl until no more liquid comes out.
  • You can throw the liquid away, or decant it into a sealed container for use in a soup later. Return the grated veg to the bowl.
  • In a separate bowl, mix the eggs with the flour, garlic and a pinch of salt and pepper until smooth. Don't worry if there are a few lumps.
  • Pour the egg mix onto the grated vegetables and mix well.
  • I find a fork works best for this job, just make sure you get right down to the bottom of the bowl so that everything is evenly coated.
  • Sprinkle on the chilli flakes and mix well again.
  • Pour the oil into a frying pan until it's about 1/2 inch deep, then place over a high heat.
  • Turn down to medium and use an ice cream scoop to pick up the batter, flatten off on top and dolloping into the pan - it should start to sizzle immediately, but if you find they're browning almost immediately, turn the heat down some more.
  • Fry for about 5 mins until browned underneath, then use a slotted spatula to flip them oven and fry for a couple more minutes until evenly browned on both sides.
  • Drain on paper towels and repeat until all the batter is used up before serving. They're wonderful for lunch with a crunchy pepper salad.
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Lunches and quick-cook meals
Keywords: lunch
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

Pura Coconut Oil Blend is available from ASDA, Sainsbury’s and Morrisons, priced at £4 for a 500ml bottle. The Spray comes in 200ml bottles RRP £2.50.

PIN ME

Spicy courgette latkes - a crispy and creamy take on the traditional potato latke! Made with courgettes, potato, red onion and chilli flakes for flavour #recipe

Looking for more ideas on how to use courgettes in your recipes? Try my post on courgettes four ways!

This is a commissioned post for Pura Coconut Oil Blend.

Get Your Kids to Eat Anything by Emily Leary

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Comments

  1. I tried this recipe and enjoyed it. I added chopped parsley, fennel seed and tagine to add spiciness. I did not have a cheese cloth so I squeezed the water out with a paper towel which was a bad idea as the paper towel became soggy and broke into bits. I either did not get all the water out or I did not have enough flour as the mixture was still a bit wet and was not binding together very well. I added panko bread crumbs which helped the mixture to bind.

    I have to watch my cholesterol so I sauteed the latkes in coconut oil on both sides which browned them nicely. I didn’t fry them. However the shredded potato in the center was not quite fully cooked.

    Next time I will experiment by adding ginger spice to the mixture and I will bake the latkes. I might even try adding shredded coconut which might be a bit wild, but who knows? I served the latkes with mayo on the side and they were tasty. Thanks for this recipe.

    Reply

  2. My mum often makes these and they are simply delicious! Definitely one my favourite comfort foods but I still consider it to be fairly healthy :D

    Reply

  12. i’ve been obsessed with everything courgette and have made courgette and tuna fritters a lot. will have to try this out for sure

    Reply
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