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Recipe Collection

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Zucchini and Cheddar Latkes

Zucchini and Cheddar Latkes Related:   appetizers, Chanukah, dairy, kid-friendly, North America, vegetables & legumes, vegetarian

Prep time: 10 minutes

Cook time: 25–30 minutes

Yield: 12–15 latkes

This recipe is adapted from A First Jewish Holiday Cookbook by Chaya M. Burstein, which has been out of print for years. I used to read it every night to fall asleep when I was little. Scroll down to the bottom of this post for a video of me making the latkes.


  • 2 medium zucchinis, grated
  • ½ medium onion, grated
  • 2 ounces cheddar cheese, grated
  • 2 eggs, beaten
  • ⅓ cup wheat germ
  • ⅓ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Vegetable oil for frying


  • Combine all ingredients except for oil in a large bowl, and mix until blended. Add about ¼ inch of oil to a large skillet over medium heat. When the oil is hot, add about 2 tablespoons of latke mix at a time to the oil, gently flattening out to make about 3- to 4-inch disks. Be careful not to crowd your pan. Fry for about 4 to 5 minutes on each side until golden brown. Remove to a cooling rack with paper towels to drain excess oil. Serve hot with plain yogurt or sour cream or your favorite toppings.
  • *You can also make your latkes ahead of time, freeze them and reheat on an ungreased cookie sheet at 350 degrees until warmed through!

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