Potato-Zucchini Latkes with Basil

Potato-Zucchini Latkes with Basil
  • Cook Time
  • Prep Time


  • 1 large baking potato (about 10 oz), peeled and quartered lengthwise
  • 1/2 onion, peeled and quartered
  • 1/4 cup flour
  • 1 egg
  • Coarse salt and pepper
  • 1/2 teaspoon baking powder
  • EVOO or peanut oil, for frying
  • 2 medium zucchini (about 8 oz)
  • 2 tablespoons chopped fresh basil


Using a food processor fitted with a coarse grating disk, grate the potato and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl. Stir in the flour, egg, 3/4 tsp. salt, 1/4 tsp. pepper and the baking powder.

Trim and quarter 2 medium zucchini (about 8 oz.). Using food processor fitted with coarse grating disk, grate zucchini. Transfer to medium bowl and toss with 1/2 tsp. salt. Let stand, 10 minutes; squeeze to drain. Add zucchini to potato-onion mixture; squeeze mixture dry again. Add 2 tbsp. chopped fresh basil to batter before frying latkes.

In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2 tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels.