Zucchini Ricotta Latkes

This recipe is from my holiday stash–but it’s definitely good to have all year round. In the midst of attempting to get out 10 posts in 10 days over the holidays, I somehow got all wrapped up in desserts and forgot my latkes. Poor latkes.  So tasty, yet so strongly associated with one particular holiday. Why should we only eat latkes around the Holidays?  If you add a little more veggies like I’ve done here, there’s no reason!

These come together quite easily, and pack a lot of flavor.  The key is to use your spices liberally. Here we go! If low carb is your thing, these will do the trick–there’s no potato involved.


  • 1  medium zucchini, shredded
  • 2 eggs
  • 1/4 cup light ricotta cheese
  • 2 cloves garlic, minced
  • 1 julienned sundried tomato
  • 1/4 cup chickpea flour (or flour of choice)
  • 1/8 cup ground flax seeds
  • 1 cup packed baby spinach, finely chopped
  • sea salt
  • pepper
  • dill, parsley, paprika (I sprinkled enthusiastically)
  • coconut oil for frying

How to:

  1. Prep your veggies and set aside
  2. preheat pan over medium heat, grease with coconut oil
  3. In a bowl, whisk together cheese and eggs, then fold in grains and spices, mix well
  4. fold in veggies, and stir to combine
  5. scoop latke sized amounts of mixture and fry*, flipping halfway
  6. ENJOY

*While I say “fry”, really you’re cooking more than anything.  That’s also what sets this recipe apart from other latkes: you don’t have to go crazy with the oil. I have fond memories of my friend Jasmine donning some squash goggles while frying up some latkes a few Hannukas ago.  While that was fun, no safety goggles needed for this recipe 🙂

Top with seasoned greek yogurt (use the same spices)…and maybe add a little dijon in.  Yum! Perfect for an apetizer, a lunch, dinner…breakfast…yup, these guys cover all the bases.  And they’ve likely got more veggies than your garden variety latke.  Pun intended.


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