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Zucchini Latkes with Tatziki Sauce


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Zucchini Latkes with Tatziki Sauce


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Zucchini Latkes with Tatziki Sauce


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min




  • 2 large zucchini (about 1-pound), shredded
  • 1 small onion, shredded
  • 2 large eggs, beaten
  • 1 cup matzo meal
  • 1 teaspoon kosher salt
  • canola oil for frying
  • 1 cup plain Greek yogurt
  • 2 tablespoons chopped dill
  • 1/4 cup diced cucumber
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt


In a large bowl, combine zucchini, onions, eggs, matzo meal and salt and stir to combine. Heat ¼-inch oil in a large sauté pan over medium high heat. Drop by 2 tablespoons full and lightly press down to flatten. Fry for about 4 to 6 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter.

In a small bowl, combine yogurt, dill, cucumber, lemon juice and salt and stir. Serve Tzatziki alongside Latkes.


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."




25 Responses to Zucchini Latkes with Tatziki Sauce

  1. avatar says: sadiedkh

    Jamie it would be so wonderful if you could provide nutritional information for your recipes! Any chance of that happening for thoseof us who are looking to trim a few pounds or just generally want to keep track of what we eat??

    • really, truly I promise we are working on this functionality. I actually have to trim more than a few – like 20lbs – so nutritional info would help me too. Soon I hope, G-d Willing

  2. These latkes are wonderful, i also
    add a small dash of Badia complete
    seasoning to them to give it a wow.

    • HOW TO MAKE YOUR OWN WITH STEP BY STEP PHOTOS: http://www.joyofkosher.com/recipe/homemade-fat-free-greek-style-yogurt-with-photos/

      Norman’s Dairy will be releasing a Cholov Yisroel Greek Style Yogurt end of 2012/early 2013

      Here’s the scoop:
      Greek style yogurt is thicker, creamier and richer than your average yogurt. This consistency is achieved by straining the yogurt in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt’s distinctive sour taste. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.

      Recently it has become SO popular because it is richer in texture than unstrained yogurt, but low in fat; since straining removes water and dissolved salts and sugars, by volume, it has twice the protein of regular yogurt and less sodium, carbohydrates, and sugar.

      If you can’t find (cholov Yisroel) Greek yogurt you can make your own by straining yogurt overnight in your fridge. Line a mesh strainer with muslin or cheesecloth and place the yogurt inside and place the strainer in a bowl with enough room so the excess liquid can drip down and collect at the bottom of the bowl. This will leave you with Greek style yogurt that is rich and creamy. (YUMMMM!!!!)

  3. avatar says: CharlieD

    Exactly, cholov yisroel, is the big question.

    • Hi CharlieD see above

    • Update!! Normans Dairy Delight Cholov Yisroel Greek Yogurt is WINNER in Kosherfest 2012 New Products Competition – look for it on shelves soon!

  4. avatar says: lhodd

    There are no potatoes in this recipe? I have made zucchini latkes before but there was potato in them. Sounds low carb and I like that!!

  5. avatar says: lhodd

    oops except for the matzoh meal!!

    • right no potatoes – but you could prob use even a little less matzo meal all you need is to make sure the latke holds together an is not too watery.

  6. I’ve been making these latkes for Pesach for years. A family favourite!

  7. I made them for our early Chanukah party and used Whole Wheat Matzo Meal – they were the biggest hit.

  8. avatar says: btipton

    Is there a substitute for matzo meal to make these gluten free?

  9. I made these again and had to comment that I used Panko this time because I had no matzo meal and they were fantastic. Also I prefer my tzatziki with the cucumber a little finer so I chop in a food processor and make sure to deseed or it is too watery.

  10. This recipe looks great! I was wondering if you have any tips for baking these instead of frying. With a 15 month old hanging on me, it would be much easier and safer to bake them.

    • I hear that! I loathe frying when my kids are all walking around the kitchen — it’s so dangerous. Spray the tops with some cooking spray before baking to give a little added crunch and then flip halfway through and spray again before finishing.

      • avatar says: js

        how long should they bake and at what temperature? thanks!

        • 350 degrees F for 10-15 mins total, flip halfway through, and keep an eye on them/test one to ensure doneness.

  11. avatar says: frippie

    any suggestions what to serve with to make a full meal? thanks!

    • Hey Frippie – for a nice light dinner I would serve my favorite soup as a starter (something like a creamy carrot or sweet potato or butternut squash) and a cherry tomato salad along with the latkes.

  12. avatar says: frippie

    made these tonight. went with the advice to use panko instead of matzo meal. didn’t work out so well. first batch didn’t stay together in the pan, so I added an egg & the rest were better. but they mostly got burned around the edges before they got cooked all the way through. was my oil too hot, or not hot enough? or did I use too much oil? what happened here? the bit that wasn’t burned had a really nice flavor. would love to try this again sometime if I have a better way to do it. thank you!

    • if they burned before cooking through then yes the oil was too hot. so really you just need about a 1/4 inch of oil – if you see the latkes starting to brown too quickly then lower your heat. In addition to lowering the temp of your oil you can also make the latkes bigger say like 3TBS or even a 1/4 cup (thinner latkes burn faster and the oil temp and fry time needs to be more exact).

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