Overhead of Potato-Zucchini Latkes with Parsley Lime Sauce on a rectangular white plate on a pink background

Potato-Zucchini Latkes with Parsley Lime Sauce

Light and crispy, these potato-zucchini latkes are the new, delicious, and healthier version of the typical latke. Parsley lime sauce complements these latkes very nicely, with its slight tangy flavor and herb-filled texture.

4.50 from 2 votes
Overhead of Potato-Zucchini Latkes with Parsley Lime Sauce on a rectangular white plate on a pink background
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Potato-Zucchini Latkes with Parsley Lime Sauce

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Jewish
Servings: 8 Latkes
Calories: 369kcal
Author: Dalya Rubin


For the latkes:

  • 1 large baking potato
  • 2 medium zucchinis
  • ½ medium yellow onion , peeled and quartered
  • 1 large egg
  • 2 tablespoons (24 g) potato starch
  • teaspoons (7.5 g) kosher or fine sea salt
  • ¼ teaspoon (0.5 g) freshly ground black pepper, optional
  • 1 cup (240 mL) canola oil or vegetable oil

For the parsley lime sauce:

  • 1 bunch parsley (about ¾ cup chopped)
  • 1 cup (240 mL) sour cream (regular or dairy-free)
  • 1 clove garlic
  • ¼ cup (12 g) chopped chives
  • 1 tablespoon (15 mL) toasted sesame oil
  • Juice of 1 lime
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste


  • Peel the potato, then use a food processor fitted with the shredding blade to shred the potato. Alternatively, use a handheld grater to shred the potato. Then, shred in the zucchini and onion.
  • Place shredded potato/onion/zucchini mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.
  • Place the dry, shredded mixture into a bowl and add the egg, potato starch, salt, and pepper. Mix until well combined.
  • Heat oil in a medium-large skillet with high sides, on the stove over medium-high heat. To test if oil is ready, drop in a tiny piece of the potato mixture – if it starts to sizzle, it’s ready.
  • Lower the heat to medium to prevent oil from splattering. Scoop ¼ cup of the latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, place into the pan. Only fry 3-4 latkes at a time to prevent overcrowding. Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.
  • Drain latkes onto a paper towel lined plate or baking sheet.
  • To keep latkes warm and crisp, place onto a pan in a 200°F oven for up to 15 minutes before serving.
  • To make the sauce, place the parsley into a blender or food processor. Process until finely chopped. Then, add in the remaining ingredients and pulse until combined. Serve sauce with latkes.


Nutrition Facts
Potato-Zucchini Latkes with Parsley Lime Sauce
Amount Per Serving
Calories 369 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 6g30%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 20g
Cholesterol 35mg12%
Sodium 401mg17%
Potassium 332mg9%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 377IU8%
Vitamin C 15mg18%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Hanukkah Latkes Lime Parsley Potatoes Zucchini
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