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A stack of Zucchini Latke with Fresh Herbs and Feta on a plate with a yellow napkin.

Zucchini Latke with Fresh Herbs and Feta

Fresh herbs and salty Feta cheese combine with shredded zucchini to create this version of a lighter than potato latke.
5 from 1 vote
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Side Dish, Vegetables
Cuisine American
Servings 12 latke
Calories 54 kcal



  • 1 pound shredded zucchini about 3 medium, outside firm skin shredded, seedy middle reserved for another use about 2 cups
  • 1 teaspoon salt
  • 2 large eggs lightly beaten
  • 2 green onions white and green tops, finely chopped
  • 1 ½ to 2 tablespoons fresh minced dill
  • 1 teaspoon minced fresh oregano or marjoram
  • 1 teaspoon lemon zest
  • 1 teaspoon minced fresh lemon verbena optional
  • 1 medium clove garlic finely minced or pressed through a garlic press
  • Freshly grated black pepper to taste (about ¼ teaspoon)
  • ¼ cup all-purpose flour*
  • ½ teaspoon baking powder
  • ½ to ¾ cup crumbled feta cheese
  • Neutral oil for frying mild olive or grapeseed preferred
  • *If you want to keep these gluten-free simply substitute a gluten-free all-purpose flour.


  • Trim the zucchini and shred it using either a box grater or with your food processor fitted with a shredding disk.
    Place the zucchini in a fine mesh strainer and toss with the salt. Allow to stand for about 10 minutes, then place into a tea towel (clean cotton dish towel) and wring all of the moisture out.
    You want the zucchini to be very dry. Set-aside.
  • Beat the eggs in a large bowl, then add the well-drained zucchini, minced green onion, dill, oregano, lemon zest, lemon verbena (if using), garlic and pepper. 
  • Mix the flour and baking powder together, then add to the egg mixture, mixing until uniformly incorporated. Fold in the Feta cheese.
  • In a heavy-bottomed skillet (cast iron is perfect here) heat about ¼ inch of oil over medium-high heat; when hot, carefully drop about 2 tablespoons of the mixture into the hot oil, using your spatula to flatten slightly for form about a 2-inch wide latke. Fry until golden brown, about 3 minutes, then turn, cook 3 minutes more or until browned. Remove to a rack or towel-lined plate, add a bit more oil and repeat, working in batches as needed. Latke can be kept warm in a 200°F oven if desired. Serve latke warm or at room temperature.


Serving: 2 latkeSodium: 281mgFiber: 1gCholesterol: 44mgCalories: 54kcalPolyunsaturated Fat: 3gSaturated Fat: 1gFat: 5gProtein: 3gCarbohydrates: 4g
Keyword latke, side dish, vegetable
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