Zucchini-Feta Latkes

Zucchini-Feta Latkes

Print Friendly, PDF & Email

Call these Zucchini- Feta Latkes or Zucchini-Feta Pancakes. The most important step in making this recipe is squeezing the water out of the shredded zucchini. That step makes all the difference. The herb mix of parsley, mint and dill is a traditional mix in Turkish cuisine. You don’t have to be exact in the proportions you use. Tailor it to your own taste. If you prefer more dill, use more dill. If mint is your thing, use more mint.

These Zucchini-Feta latkes have the wonderful flavors of this herb combo combined with the salty mellow flavor of melted feta. A healthy squeeze of lemon adds just the right zing. Zucchin-Feta latkes can be served as a entrée with a salad, a side dish with fish; or make them small and they’re hors d’oeuvres!

Click on the link for my classic Potato Latkes!

Prep time: 30 minutes

Hint: I use a total of 1 3/4 cups minced herbs.

Zucchini-Feta Latkes

By Gloria Kobrin Published: December 11, 2014

  • Yield:

  • 24


  • 1 1/4 pounds zucchini rinsed and trimmed
  • 1 teaspoon salt
  • 1 large onion peeled
  • 4 large garlic cloves peeled
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 3 tablespoons flour
  • 8 ounces feta cut into small dice
  • 1 small bunch dill stems removed, minced and rinsed
  • 1 small bunch Italian, Flat Leaf Parsley stems removed, minced and rinsed
  • 1 small bunch Mint Leaves stems removed, minced and rinsed
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper


  • 1 electric food processor shredder blade inserted
  • 1 colander
  • 1 large skillet
  • 1 medium mixing bowl
  • 1 wooden spoon
  • 1 slotted spatula
  • 2 cooling racks placed over waxed paper


  1. Slice zucchini lengthwise and then in thirds crosswise-so that they fit into processor feeding tube. Shred zucchini and empty bowl into colander. Sprinkle with salt and toss well. Cover with a piece of waxed paper and then place a heavy can on top of it. Set aside for 15 minutes.
  2. Replace shredder disc with steel knife. Place onion and garlic together in mixing bowl of processor. Pulse until vegetables are finely minced. Scrape mixture into a mixing bowl.
  3. Squeeze water out of shredded zucchini. one handful at a time. Add zucchini to onions and garlic. Mix well.
  4. Heat three tablespoons vegetable oil in skillet over medium high flame. Add zucchini mixture and sauté until the onions start to brown and the zucchini dries out. Remove from heat and cool for 10 minutes. Rinse mixing bowl.
  5. Add eggs to mixing bowl and beat well. Add flour and stir until smooth. Add diced feta and minced herbs. You can change the proportion of the herbs depending on your personal taste. My mixture is: 1/2 cup mint, 1/2 cup parsley, 3/4 cup dill.
  6. Add sautéed zucchini mixture to egg/herbs mixture. Stir well. Sprinkle with chili powder and pepper. Taste. Adjust seasoning.
  7. Pour just enough vegetable oil to the skillet to cover the bottom. Heat over medium high flame. Drop batter by wooden spoonful into the oil. Flatten very slightly. These are not supposed to be thin crisp latkes. Brown on one side three-four minutes or until firm enough to flip and then brown on the other side. Add more oil as needed. Remove from skillet with slotted spatula and drain on a rack so the oil can drip through.. Arrange on serving platter and serve warm with lemon wedges or slices.