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5 from 7 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
Keyword: lunch
Servings: 10 -12
Author: Emily Leary


  • 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


  • 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.