Zucchini Latkes with Tzatziki Dip

In the realm of vegetable pancakes, zucchini latkes stand tall. They're crispy on the outside, tender on the inside, and bursting with the bright flavors of summer. Our version is made with a generous amount of fresh dill, which adds a herbaceous freshness that balances out the sweetness of the zucchini. Serve them hot with a dollop of creamy tzatziki dip for the ultimate summer side dish.

The origins of zucchini latkes are shrouded in mystery, but they are thought to have originated in Eastern Europe, where they were traditionally made with potatoes. Over time, zucchini became a popular substitute for potatoes, and the dish spread throughout the world. Today, zucchini latkes are a beloved dish in many cultures, and they are often served as a side dish or appetizer.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 large zucchini, grated
• 1 medium onion, grated
• 1/2 cup all-purpose flour
• 1 egg
• 1/4 cup chopped fresh dill
• Salt and pepper to taste
• Olive oil, for frying

Instructions

1. In a large bowl, combine the zucchini, onion, flour, egg, dill, salt, and pepper. Mix well.
2. Heat a little olive oil in a large skillet over medium heat.
3. Drop the zucchini mixture by rounded tablespoons into the skillet and flatten into patties.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Transfer the latkes to a paper towel-lined plate to drain.
6. Serve hot with tzatziki dip.

Why It Works

• The combination of zucchini and onion creates a moist and flavorful patty.
• The addition of dill adds a bright, herbaceous flavor that complements the sweetness of the zucchini.
• Frying the latkes in olive oil gives them a crispy exterior and a tender interior.
• Serving the latkes with tzatziki dip provides a cool and refreshing contrast to the hot, crispy latkes.