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Zucchini Kale Latkes

This super savory veggie-filled version of classic latkes was a real hit at goop HQ. It has everything you love about latkes (potatoes), and the crisp kale edges are so good. Slather on some chive sour cream and enjoy!

Serves 4 to 6

1 cup grated russet potato

1 cup grated zucchini

½ cup very thinly sliced tuscan kale

½ medium white onion, grated

1 egg, beaten

¼ cup all-purpose flour or Cup4Cup flour

½ teaspoon kosher salt

neutral high-heat frying oil like sunflower, grape-seed, or avocado oil

flaky salt

Chive Sour Cream, for serving

1. Before combining the grated potato and zucchini, be sure to squeeze out all the extra liquid. Then add them to a bowl along with the rest of ingredients and mix well.

2. Heat a heavy-bottomed pan (we like a cast-iron here) and add a few tablespoons of neutral oil. When the oil is shiny and hot, add about ¼ cup batter to the pan (latkes should be about 2 inches in diameter). Flip after 1 or 2 minutes, when brown and crispy. Cook for another 1 to 2 minutes on the other side, then set on a paper-towel-lined plate and sprinkle with flaky salt. Serve with chive sour cream.