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Zucchini Fritters with Fresh Tomato Salsa


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Zucchini Fritters with Fresh Tomato Salsa


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Zucchini Fritters with Fresh Tomato Salsa

My Grandma “Ma” always made chremslach, a.k.a potato pancakes. Latkes are great Passover fare. You can easily substitute potato starch for breadcrumbs or matzo meal to make your favorite recipes non-gebrochts. I was inspired by her Old Country recipe but wanted a New Country twist so I adapted it to feature zucchini, which is “free” on my diet. The fresh tomato salsa is also great on fish or chicken, or served as part of your starter course.


  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min




    For Fritters:

    • 1 pound zucchini, shredded
    • 1/2 pound carrots, shredded
    • 1 small red onion, shredded
    • 2 large eggs, beaten
    • 1 cup matzo meal or potato starch
    • 1 teaspoon kosher salt
    • Vegetable oil for frying

    For Salsa:

    • 10 red grape tomatoes, halved
    • 10 yellow grape tomatoes, halved
    • 10 orange grape tomatoes, halved
    • 2 cloves garlic, chopped
    • 1/4 cup fresh torn parsley leaves
    • 2 tablespoons extra-virgin olive oil
    • 1 lemon, juiced
    • Kosher Salt
    • Fresh cracked black pepper


    1 In a large bowl, combine zucchini, carrots, onions, eggs, matzo meal (or potato starch) and salt, and mix to combine.
    2 Heat ¼ inch of oil in a large sauté pan over medium-high heat. Drop 2 tablespoonfuls of batter per pancake, and lightly press down to flatten. Fry for about 3 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter.
    3 In a medium bowl, combine tomatoes, garlic, parsley, olive oil and lemon. Season to taste with salt and pepper. Serve over top or on the side of fritters.

    As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) – Subscribe Now


    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    11 Responses to Zucchini Fritters with Fresh Tomato Salsa

    1. avatar says: Erica C.


    2. avatar says: elana

      i make lots of different “latkes’ over pesach. Jamie is right – they are great for pesach. Shred any vegetable and mix wiwth your standard pesach latke recipe. it is great! this year my child wants tomato latkes! we shall see about that!! another staple in our house is salmon latkes.
      chag kascher vesameach.

    3. recipe looks great. if you didn’t want to fry, do you think they would work baked in muffin tins?

    4. Banana latkes are always a big hit. With a fork in a large bowl beat two eggs. At the same time pour in enough matza meal and stir till dough is thick. Add 2 or three mashed ripe bananas. Shape into patties. Fry in hot oil till lightly brown, flip, fry other side. Drain on paper towels. Optional: Add raisins, blueberries, or craisins to the batter.

    5. avatar says: Mira

      I made these with the potato starch and I found them to be very chewy rather than crispy like latkes. Perhaps I will try with matza meal next time.

      • I usually use matzah meal (even corn meal not on passover) for that crunch.

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