These spicy zucchini latkes are a deliciously different take on traditional potato latkes.
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 black pepper
- 1 tsp dried chilli flakes
- 120 ml (4.06 floz) coconut oil
Equipment
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.
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
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Spicy Courgette Latkes
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 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
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Oliver says
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.
Laura H says
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
Kira says
I really want to try these! I have pinned the post :D
Annie B says
I use the big tubs of coconut oil normally but this would be far easier! This feast looks so tasty!
Jemma says
I love this oil and bought some a few weeks ago. These look delicious.