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cheesy zucchini latkes

Cheesy Zucchini Latkes… Who Needs the Carbs?

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I don’t think I can tell you how happy I am to have this recipe to share today. Near our old house there is a lovely place called Mac’s Acadian Seafood Shack. It’s keystone downtown restaurant in Saline, Michigan, and serves up some delicious meals that we’ve greatly enjoyed with their eclectic atmosphere over the years. One of my favorite sides used to be their potato pancakes… oh, they are so good. But now that potatoes and I aren’t hanging out together so much lately, this recipe hits all the same savory scrumptious notes as those potato pancakes. And I can make them at home. Whenever I want. Every day? Yum.

I recommend a nonstick frying pan for these. I bought a graduated set of 3 at some point over the past couple years, and they have been absolutely wonderful for making omelets, latkes and all sort of other deliciousness. No metal utensils, now! The set I bought can be found here… they are inexpensive (because I expected my young chefs to gouge the nonstick surface without delay) but surprisingly durable (still looking and cooking well after a year of hard service!).

Note: You can use fresh zucchini, but if you have the time/ability to shred it, freeze it, thaw it, then drain and squeeze it, your latkes will be crunchier on the outside and will hold together better thanks to the greatly reduced moisture. Consider this as you head into the gardening and farm market season… I love to shred up those overgrown zucchinis and summer squashes and freeze them for the not so warm and sunny Michigan months. I use them in all sorts of delicious things (including in a yummy keto-friendly dessert recipe coming next Friday). Zucchinis are worth all the hype.

Cheesy Zucchini Latkes


  • 4 cups of shredded zucchini (frozen, thawed, drained, and squeezed dry; you can use fresh but your latkes won’t get as crispy)
  • 1/4 cup parmesan cheese
  • 1/2 cup colby jack cheese
  • 3 eggs
  • 1/4 cup chopped onion or green onions
  • 2-4 tbsp almond flour (or coconut flour)
  • 1 tsp sriracha (or 1/2 tsp cayenne pepper)
  • 1 tsp salt
  • 1/4 tsp fresh ground black pepper
  • Oil/butter/ghee/fat of choice for frying (don’t be stingy)


Combine zucchini, cheeses, eggs, onion, almond flour, sriracha, salt, and pepper. Adjust amount of almond/coconut flour depending on how much liquid separates from the mixture… less liquid = less flour needed. Heat oil in nonstick skillet. Fry 1/4-1/2 cup scoops of mixture like pancakes, flipping when the bottom is crispy and well browned. Serve hot topped with sour cream and colby jack cheese, garnish with fresh chopped chives if you have them.

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