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Keto Zucchini Latkes

  • Author: Mellissa Sevigny
  • Total Time: 18 minutes
  • Yield: (4) 5" latkes
  • Diet: Diabetic


Crispy on the outside and tender on the inside, these zucchini latkes will be a hit every time!


Units Scale
  • 1 cup shredded zucchini
  • 1 cup shredded sweet potato (or zucchini)
  • 1 egg, beaten
  • 1 tablespoon coconut flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon dried parsley
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil


  1. Place the grated zucchini in a clean kitchen towel and squeeze until the liquid is drained out of it.
  2. Combine the drained zucchini, sweet potato and egg in a medium bowl.
  3. In another small bowl, mix the coconut flour and spices together.
  4. Add the dry ingredients to the zucchini mixture and stir until fully combined.
  5. Heat the olive oil in a medium nonstick pan over medium heat.
  6. Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a 1/2 inch thick cake is formed.
  7. Cook on medium heat until golden and crisp, then flip carefully and cook the other side.
  8. Remove to a plate lined with paper towels to drain.
  9. Season with an additional sprinkle of kosher salt.
  10. Serve hot.
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: keto side dish
  • Method: pan fry
  • Cuisine: German


  • Serving Size: 1 latke
  • Calories: 122
  • Fat: 9g
  • Carbohydrates: 6g net
  • Protein: 3g

Keywords: zucchini latkes, keto zucchini latkes

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