Baked Zucchini-Potato Latkes
Baked Zucchini-Potato Latkes

Sorry to be MIA the last few days, but so, so much family stuff going on. Busy times!! And today is no different since it's both Christmas Eve and the first night of Hanukkah! Lots of family get-togethers and food of course!! Now, if you celebrate the Festival of Lights, chances are you have an old family recipe for the traditional fried variety--here's mine, (and here's another one with apples and cinnamon sour cream if you want to go a sweeter route) but if you're looking for something that's not only healthier but also doesn't stink up your house and force you to get all of your jackets dry-cleaned, here's the recipe for you:  Baked Zucchini-Potato Latkes! They're crispy, full of the good flavors of zucchini, potato and sauteed onions and super easy to make. Plus you can whip up a batch or two early in the day and then just reheat them before you're ready to serve. Not at all greasy or heavy, so you'll have plenty of room to indulge in all the other goodies around! So have a safe, delicious and very happy Hanukkah, Merry Christmas, Fabulous Festivus (or whatever else you celebrate) and I'll be back next week with some great new recipes to ring in the New Year!! Yikes, how can it be 2017?!!!!

Baked Zucchini-Potato Latkes

Makes about 10 large ones or about 20 bite-sized latkes
Prep Time:  20 minutes (plus time for the onions to cool); Bake Time:  15 minutes


  • Non-stick cooking spray
  • 2 teaspoons olive oil
  • 1 onion, peeled, cut in half and cut into thin, half moon slices
  • 1 russet potato, peeled
  • 1 large zucchini or two small, unpeeled but with ends cut off
  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 cup unbleached, all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Applesauce and sour cream for topping (optional)

The Recipe

1.  Preheat oven to 400ºF and spray a large rimmed baking sheet with the cooking spray. Set aside.

2.  Heat the oil in a large frying pan over medium heat. Cook the onion, for about 5 minutes, until golden and softened. Remove from the heat and let cool to room temperature. (If you're in a rush, you can transfer the onions to a bowl and stick in the fridge for 10-15 minutes. Meanwhile combine the eggs and egg whites and beat well in a small bowl. Set aside.

3.  Grate the potato and zucchini on a box grater by hand or in the food processor. Over the sink, remove the excess water by scooping out one handful at a time and squeezing as much water as possible out of each one. Place the dried out mixture in a large bowl. Add the beaten eggs and whites, lemon juice, flour, salt and pepper and mix well until everything is combined.

4.  Place the prepared baking sheet in the oven for 3-5 minutes, until it's hot but not smoking. Remove from the oven and scoop small (or large) spoonfuls of batter onto the sheet, flattening out the pancakes a bit and keeping them about an inch apart.

5.  Bake for 7-8 minutes, until the edges begin to crisp. Remove the pan from the oven, spray the tops with the nonstick cooking spray, flip the cakes and bake again for another 5-7 minutes, until; crispy and golden brown.

6.  Serve immediately as is with applesauce and/or sour cream or leave at room temperature and reheat before serving. This recipe doubles well


Note:  Recipe adapted from Comfort Food Fix by Ellie Krieger.


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