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    Home ยป Lunches and quick-cook meals

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    Spicy courgette (zucchini) latkes

    Jump to Recipe

    These spicy zucchini latkes are a deliciously different take on traditional potato latkes.

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

    They're flavoured with chilli flakes and garlic and the result is a flavourful latke with a crispy outer and spicy, juicy, creamy inner.

    Here’s how to make them.

    Ingredients

    • 480 g (1.06 lb) courgette (zucchini) approx 3
    • 380 g (13.4 oz) potatoes approx 1 large or 4 small
    • 1 red onion
    • 3 medium free range eggs
    • 1 tbsp garlic puree
    • 40 g (1.41 oz) plain white flour (all purpose flour)
    • pinch salt
    • pinch freshly ground black pepper
    • 1 tsp dried chilli flakes
    • 120 ml (4.06 floz) coconut oil

    Equipment

    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.

    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?

    Print this zucchini latke recipe

    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.

    Print Recipe
    5 from 8 votes

    Spicy Courgette Latkes Recipe

    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.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Lunches and quick-cook meals
    Cuisine: Eastern European
    Diet: Vegetarian
    Servings: 10 latkes
    Author: Emily Leary

    Ingredients

    • 480 g (1.06 lb) courgette (zucchini) approx 3
    • 380 g (13.4 oz) potatoes approx 1 large or 4 small
    • 1 red onion
    • 3 medium free range eggs
    • 1 tbsp garlic puree
    • 40 g (1.41 oz) plain white flour (all purpose flour)
    • pinch salt
    • pinch freshly ground black pepper
    • 1 tsp dried chilli flakes
    • 120 ml (4.06 floz) coconut oil

    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.

    Video

    Nutrition

    Calories: 71kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 27mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin these zucchini latkes

    More great courgette recipes

    Looking for more ideas on how to use courgettes in your recipes? Try these!

    Annabel Karmel's Courgette Spaghetti (The Best Recipe I've Tried!)
    A fantastic way to tempt fussy eaters with a veg packed, delicious plate of low-carb 'pasta'.
    Get the recipe
    Jamie Oliver’s Courgette and Pea Pasta Recipe
    Jamie Oliver's courgette and pea pasta with fresh mint & chilli is a brilliantly simple dish, perfect for bringing a little sunshine to the family dinner table, and ideal for encouraging children to enjoy a little more veg with their meals.
    Get the recipe

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    Comments

      5 from 8 votes (1 rating without comment)

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    1. Oliver says

      January 22, 2017 at 7:57 pm

      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. Laura H says

      October 17, 2016 at 1:18 pm

      5 stars
      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
    3. Kira says

      October 13, 2016 at 11:05 pm

      5 stars
      I really want to try these! I have pinned the post :D

      Reply
    4. Annie B says

      October 13, 2016 at 8:57 pm

      5 stars
      I use the big tubs of coconut oil normally but this would be far easier! This feast looks so tasty!

      Reply
    5. Jemma says

      October 13, 2016 at 11:08 am

      5 stars
      I love this oil and bought some a few weeks ago. These look delicious.

      Reply
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