Zucchini Latke Balls by breadbakebeyond

Yarin Shachagi

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Zucchini Latke Balls

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Picture for Zucchini Latke Balls

US

original

metric

Ingredients

4 zucchinis, shredded (shred one a bit thicker for better texture)

1 yellow onion, grated

1 garlic clove, minced

4 tbsp chopped dill

⅓ cup chopped parsley

1 tsp salt

1 tsp black pepper

9 tbsp all purpose flour

1 egg

½ cup shredded mozzarella cheese

½ cup crumbled feta cheese

Oil for frying

For Serving

3 tbsp Greek yogurt

1 tsp chopped dill

1 tsp chili flakes

Olive oil

Directions

Step 1

Shred the zucchini and place in a towel. Squeeze out the excess liquid.

Step 2

In a bowl, mix the shredded zucchini, onion, flour, parsley, dill, egg, salt, and black pepper until well combined.

Step 3

Add the mozzarella and feta cheeses to the mixture and stir until evenly combined.

Step 4

Refrigerate the mixture for 2-4 hours.

Step 5

In a large skillet, heat oil over medium-high heat.

Step 6

Using a cookie scoop, form balls from the mixture and fry in the oil until golden brown, about 1-2 minutes per side.

Step 7

Remove the balls from the oil and place them on a plate lined with paper towels to drain.

Step 8

For the Yogurt Dip

Step 1

In a small bowl, combine the Greek yogurt, chili flakes, dill, and a drizzle of olive oil.

Step 2

Serve the latke balls immediately with the yogurt.

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