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zucchini latke with fresh herbs and feta

Oven Baked Potato and Zucchini Latkes

Baked, not fried, makes these Oven Baked Potato and Zucchini Latkes crisp, tender, and lower in fat.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Other sides, Vegetables
Cuisine American, German
Servings 6 servings
Calories 223 kcal


  • 2 pounds Yukon gold potatoes scrubbed (no need to peel)
  • 1 medium onion
  • 2 small tender zucchini
  • 4 green onions finely chopped
  • 2 eggs lightly beaten
  • 1 tablespoon extra virgin olive oil
  • ¼ cup flour or as needed (If you want them gluten-free, use a gluten-free flour. If you want them Kosher, use Matzo meal. How much flour you will need will depend on how wet the potatoes and zucchini are so make sure you drain them well)
  • ¼ cup freshly grated Parmesan cheese
  • ½ teaspoon dill or to taste
  • Salt and freshly ground pepper


  • Heat the oven to 425° F.
  • Grate the potatoes, onion, and zucchini into a clean towel. Bring the sides together; twist and squeeze to remove as much moisture as you can. Scrape into a bowl; add the green onion, eggs, olive oil, flour, dill, salt, and pepper. Mix well.
  • Place a heavy cooking sheet into the oven for 10 minutes. Once hot, cover lightly with olive oil, then place latkes on the sheet by ¼ cup, flattening each to about ¼ inch thick. Place in the oven and bake 10 minutes, turn and bake 10 minutes more, or until crisp on the outside, tender on the inside.


Serving: 1gSodium: 276mgFiber: 3gCholesterol: 73mgCalories: 223kcalPolyunsaturated Fat: 4gSaturated Fat: 1gFat: 5gProtein: 9gCarbohydrates: 35g
Keyword baked latke, potato latke, potato pancakes
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