Zucchini and Carrot Latkes with Lemon Herb Dip

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Ingredients

Classic latkes are a comforting, crispy cross between pancakes and hash browns—essentially a fried potato pancake. They’re amazing for breakfast, as a side or a snack, and are easily customized with different seasonings and cheeses. In this recipe, we’ve taken the basic Latke and made it oh-so-much-better for you by swapping out the potatoes for freshly grated zucchini and carrots, and adding in our favorite nutritional powerhouse, Black Walnuts!

Black Walnuts are high in protein and low in saturated fat. They contain Vitamin A, iron, minerals and fiber. And, they’re cholesterol- and sugar-free! And didn’t we already say zucchini and carrots? So go ahead and pat yourself on the back for making this recipe. You’re checking a lot off of your do-something-good-for-yourself list today!

Since potato latkes are a hearty fritter, they’re a popular winter comfort food. But here, since we’ve swapped veggies for the potatoes, this recipe is also great in the summer, when you’re looking for interesting ways to use up your zucchini harvest—you can only give so many to the neighbors!

And don’t let us forget another hero of this recipes—the dip. Sour cream and apple sauce are popular sides for latkes, but we’ve chosen a citrusy companion that pairs nicely with the bold  Black walnuts and fresh vegetables. Enjoy!

Gluten free Zucchini and Carrot Latkes with Lemon Herb Dip

YIELD:  8 4” Fritters or 16 2” fritters

For the Latkes

  • 1 cup Black Walnuts
  • 1/2 teaspoon baking powder
  • 4 large eggs
  • 4 scallions, finely chopped
  • 1 lemon, zested. Reserve juice
  • ¼ teaspoon pepper
  • ¾ teaspoon kosher salt, more for serving
  • 2 large carrots, grated (about 1 cup)
  • 1 large zucchini, grated (about 2 cups)
  • Olive Oil for frying

In a large colander, toss the carrots with 1/2 teaspoon of salt and let stand 5 minutes.

Add the zucchini and toss again. Let stand an additional 5 minutes.

Pulse the Black Walnuts in the food processor or blender until they are the texture of sand.

In a large bowl, beat the eggs, then add the green onions, lemon zest, salt and pepper.

Using paper towels or a very clean dish towel, remove as much water from the zucchini/carrot mixture as possible.  Add them to the egg mixture and toss to combine.

Add ½ cup of the Black Walnut flour and the baking powder and stir gently to combine.

Egg mixture should cling to the vegetables but still appear very wet.

In a wide skillet heat 1 Tablespoon Olive Oil until it shimmers.  Line a plate or baking pan with paper towels.

Drop heaping tablespoons of battered vegetables into the skillet and fry, turning occasionally, until golden all over, about 3 to 4 minutes (try not to overcrowd the pan, the heat needs to stay constant and latkes should not touch while cooking)

Place finished latkes onto the paper towels to drain.  Transfer to a warm platter or plate; sprinkle with salt (optionally also parmesan cheese) Serve with dip of your choice.  Leftover latkes may be refrigerated overnight and reheated in a warm oven or skillet.

For Lemon Herb Dip

  • 1 small garlic clove, mashed fine
  • ½ cup sour cream
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon each Dill and Parsley, chopped very fine
  • 1 tablespoon Black Walnut oil
  • ¼ teaspoon salt and pepper

Whisk ingredients together. Cover and refrigerate until ready to use.

As an alternative, replace Lemon Juice with Dijon Mustard.  Or serve Latkes with your favorite Salsa warmed!

Directions

Ingredients:

For the Latkes:

  • 1 cup Black Walnuts
  • 1/2 teaspoon baking powder
  • 4 large eggs
  • 4 scallions, finely chopped
  • 1 lemon, zested. Reserve juice
  • ¼ teaspoon pepper
  • ¾ teaspoon kosher salt, more for serving
  • 2 large carrots, grated (about 1 cup)
  • 1 large zucchini, grated (about 2 cups)
  • Olive Oil for frying

For the Lemon Herb Dip: 

  • 1 small garlic clove, mashed fine
  • ½ cup sour cream
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon each Dill and Parsley, chopped very fine
  • 1 tablespoon Black Walnut oil
  • ¼ teaspoon salt and pepper

Directions:

  1. In a large colander, toss the carrots with 1/2 teaspoon of salt and let stand 5 minutes.
    Add the zucchini and toss again. Let stand an additional 5 minutes.
  2. Pulse the Black Walnuts in the food processor or blender until they are the texture of sand.
  3. In a large bowl, beat the eggs, then add the green onions, lemon zest, salt and pepper.
  4. Using paper towels, remove as much water from the zucchini/carrot mixture as
    possible. Add them to the egg mixture and toss to combine.
  5. Add ½ cup of the Black Walnut flour and the baking powder and stir gently to combine.
    Egg mixture should cling to the vegetables but still appear very wet.
  6. In a wide skillet heat 1 tablespoon olive oil until it shimmers. Line a plate or baking pan with paper towels.
    Drop heaping tablespoons of battered vegetables into the skillet and fry, turning occasionally, until golden all
    over, about 3 to 4 minutes (try not to overcrowd the pan, latkes should not touch while cooking)
  7. Place finished latkes onto the paper towels to drain. Transfer to a warm platter or plate; sprinkle with salt
    (optionally also parmesan cheese) Serve with dip of your choice. Leftover latkes may be refrigerated
    overnight and reheated in a warm oven or skillet.

For the Lemon Herb Dip: 

  1. Whisk ingredients together. Cover and refrigerate until ready to use. Note: As an alternative, replace Lemon Juice with Dijon Mustard.
Recipe Video

Zucchini and Carrot Latkes with Lemon Herb Dip

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