Zucchini Latkes Recipe (Crispy Fried Zucchini Patties)
Crispy, golden zucchini latkes made with fresh grated zucchini, egg, and a touch of flour, fried until crackly at the edges and tender in the middle. An easy veggie patty recipe your whole family will love.
Crispy Zucchini Latkes That Taste Like Summer
If you've got a garden overflowing with zucchini or just a couple sitting in your crisper drawer, this zucchini latkes recipe is exactly what you need. These crispy fried zucchini patties are golden on the outside, tender in the middle, and packed with fresh dill and garlic flavor. Think of them as the lighter, greener cousin of a classic potato latke, but just as satisfying to bite into.
Whether you're calling them zucchini patties, veggie patties, or a vegetable patty situation entirely, this recipe delivers the crunch you're craving without deep frying or a long ingredient list.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy box grater, a truly clean kitchen towel for squeezing out moisture, and a heavy bottomed skillet that holds heat evenly will take these from good to genuinely crave worthy.
Why This Zucchini Patty Recipe Works
Most soggy vegetable patties fail for one simple reason. Too much water. Zucchini is over 90 percent water, so if you skip the salting and squeezing step, you'll end up with a wet, falling apart mess instead of a crisp patty.
Here's what makes this version reliable:
- Salting first pulls moisture out of the zucchini before it ever hits the batter.
- A hard squeeze in a kitchen towel removes what salting alone can't.
- A touch of baking powder gives the patties a little lift so they aren't dense.
- Fresh dill and garlic bring bright, savory flavor without overwhelming the zucchini.
Chef's Tip: Don't rush the squeezing step. Twist the towel like you're wringing out a wet washcloth. The drier the zucchini, the crispier your patties will be.
What To Serve With Zucchini Patties
These patties are wonderfully versatile, which is part of why they've become such a popular addition to appetizer spreads and light lunches alike. A few of our favorite pairings include:
- A generous dollop of sour cream or Greek yogurt with extra dill
- A simple cucumber and tomato salad for freshness
- Grilled chicken or fish if you want a full dinner plate
- A poached or fried egg on top for a more filling brunch
If you're looking for something a little more indulgent, a garlicky yogurt sauce or a squeeze of lemon juice right before serving brightens every bite.
Making These Zucchini Patties Healthy
Want a lighter version? This vegetable patty recipe is easy to adapt. Swap the frying oil for a light coating of oil in a nonstick pan, or bake the patties at 425 degrees F on a parchment lined sheet, flipping halfway through, for about 20 to 25 minutes. You'll lose a little of that deep fried crispiness, but you'll keep all the flavor while cutting back on oil.
You can also boost the nutrition by adding grated carrot or a handful of chopped spinach into the batter along with the zucchini.
Common Questions About Fried Zucchini Patties
One question we hear often is whether these can be made without eggs. Unfortunately, eggs are what bind everything together here, so a flax egg is really your only reliable substitute if you need an egg free version.
Another common issue is patties falling apart in the pan. If this happens, it almost always means the zucchini wasn't drained thoroughly enough, or the oil wasn't hot enough before the patties went in.
Ready to make it? Here is the full step by step recipe:
Zucchini Latkes Recipe (Crispy Fried Zucchini Patties)
Crispy, golden zucchini latkes made with fresh grated zucchini, egg, and a touch of flour, fried until crackly at the edges and tender in the middle. An easy veggie patty recipe your whole family will love.
Ingredients
- 4 cups zucchini, grated (about 2 medium zucchini)
- 1 tsp salt, plus more to taste, for drawing out moisture
- 1/2 cup yellow onion, finely grated or minced
- 2 large eggs, lightly beaten
- 3/8 cup all-purpose flour, or matzo meal for a traditional twist
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped, plus extra for garnish
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp baking powder, helps the patties puff slightly
- 1/2 cup vegetable oil, for frying, or more as needed
- 1/2 cup sour cream, for serving
Instruction
Grate the zucchini using a box grater or food processor, then place it in a colander and toss with 1 teaspoon of salt. Let it sit for 10 to 15 minutes to draw out excess moisture.
Working in batches, squeeze the grated zucchini firmly in a clean kitchen towel or cheesecloth until it is as dry as possible. This step is crucial for crispy patties.
In a large bowl, combine the drained zucchini, grated onion, beaten eggs, flour, garlic, dill, black pepper, and baking powder. Mix until just combined.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Scoop about 2 to 3 tablespoons of the zucchini mixture per patty and gently flatten into the hot oil. Do not overcrowd the pan.
Fry for 3 to 4 minutes per side, until deeply golden and crisp at the edges.
Transfer the cooked patties to a paper towel lined plate to drain any excess oil.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve warm topped with a dollop of sour cream and a sprinkle of fresh dill.
Equipment
- Box grater or food processor
- Colander
- Clean kitchen towel or cheesecloth
- Large mixing bowl
- Large skillet
- Spatula
- Paper towels
Notes
Storing and Reheating Your Zucchini Patties
These veggie patties are best fresh off the skillet, but leftovers are still delicious with the right reheating method. Store them in an airtight container in the fridge for up to three days. To bring back that satisfying crunch, reheat in a dry skillet over medium heat for a couple minutes per side, or pop them in an air fryer at 375 degrees F for about 5 minutes.
Avoid the microwave if you can. It will heat the patties through but leave them soft and a little steamy instead of crisp.
If you're meal prepping, these also freeze surprisingly well. Lay cooked, cooled patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to two months. Reheat straight from frozen in a skillet or oven until hot and crisp again.
However you serve them, these zucchini latkes are proof that a humble vegetable patty can absolutely steal the show at your next meal.
