By Emily Leary. Last updated Oct 13, 2021. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

Spicy courgette (zucchini) latkes

Name: Spicy courgette latkes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 480 g courgette (zucchini) (approx 3); 380 g potatoes (approx 1 large or 4 small); 1 red onion; 3 medium free range eggs; 1 tbsp garlic puree; 40 g plain white flour (all purpose flour); pinch salt; pinch black pepper; 1 tsp dried chilli flakes; 120 ml coconut oil

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

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) 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.

Using a clean cloth to drain the liquid from the vegetables

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.

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

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.

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.

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5 from 8 votes

Spicy courgette latkes

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 mins

Cook Time20 mins

Total Time30 mins

Course: Lunches and quick-cook meals

Diet: Vegetarian

Keyword: lunch

Servings: 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 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

* 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.

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