Best 3 Indian Influenced Zucchini Onion Pepper Latkes Recipes

Indulge in a culinary journey that harmoniously blends Indian flavors with traditional Jewish latkes. These delectable zucchini, onion, and pepper latkes are infused with a melange of Indian spices, creating a symphony of flavors that will tantalize your taste buds. This article presents a collection of enticing latke recipes that draw inspiration from India's rich culinary heritage. From the classic potato latkes elevated with the warmth of garam masala to the innovative sweet potato latkes infused with the vibrant flavors of ginger and turmeric, each recipe offers a unique taste experience. Embark on this culinary adventure and discover the perfect latkes to satisfy your cravings, whether you're celebrating a special occasion or simply seeking a delightful meal.

Here are our top 3 tried and tested recipes!

ZUCCHINI LATKES

Zucchini Latkes image

My husband, Avi, and I carry prepare these delicious latkes with our children, Sara, 10, and Yaakov, 5. This year, Sara is old enough to help make the latkes (the oil can get very hot, so be careful). I serve my latkes with sour cream, cottage cheese and applesauce, plus a salad on the side.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 16 latkes.

Number Of Ingredients 8

Ingredients

3 medium zucchini, shredded (about 4-1/2 cups)
1 teaspoon salt, divided
2 eggs, beaten
1 small onion, grated
1/4 cup matzo meal or dry bread crumbs
1/8 teaspoon pepper
Oil for frying
Sour cream, optional

Steps:

In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt. , In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.

Nutrition Facts :

INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES

Indian-Influenced Zucchini Onion Pepper Latkes image

Thanks to the inspiration from two other AllRecipes recipes, I concocted this and it was a winner. It wasn't really spicy at all and the kids loved it. Excellent served with a dollop of sour cream.

Provided by Lisi Whitworth

Categories Fried Zucchini

Time 39m

Yield 12

Number Of Ingredients 14

Ingredients

2 ½ cups grated zucchini
1 ⅓ cups finely chopped onions
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 jalapeno pepper, minced
3 eggs, lightly beaten
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
½ cup crumbled feta cheese
½ cup chickpea flour
½ cup chopped fresh cilantro
¼ cup rice flour
3 tablespoons canola oil, or as needed

Steps:

Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.
Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.
Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 8.3 g, Cholesterol 52.1 mg, Fat 6.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 104.6 mg, Sugar 2.2 g

INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES

Indian-Influenced Zucchini Onion Pepper Latkes image

Thanks to the inspiration from two other AllRecipes recipes, I concocted this and it was a winner. It wasn't really spicy at all and the kids loved it. Excellent served with a dollop of sour cream.

Provided by Lisi Whitworth

Categories Fried Zucchini

Time 39m

Yield 12

Number Of Ingredients 14

Ingredients

2 ½ cups grated zucchini
1 ⅓ cups finely chopped onions
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 jalapeno pepper, minced
3 eggs, lightly beaten
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
½ cup crumbled feta cheese
½ cup chickpea flour
½ cup chopped fresh cilantro
¼ cup rice flour
3 tablespoons canola oil, or as needed

Steps:

Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.
Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.
Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 8.3 g, Cholesterol 52.1 mg, Fat 6.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 104.6 mg, Sugar 2.2 g

Tips:

Use a large box grater to quickly and easily grate the zucchini, onion, and pepper.
Squeeze out as much excess moisture from the grated vegetables as possible before adding them to the batter. This will help the latkes to be crispy.
Be careful not to overmix the batter. Overmixing will make the latkes tough.
Heat the oil over medium-high heat before adding the latkes. This will help them to cook evenly and prevent them from sticking to the pan.
Cook the latkes for 2-3 minutes per side, or until they are golden brown and crispy.
Serve the latkes immediately with your favorite dipping sauce.

Conclusion:

These Indian-influenced zucchini, onion, and pepper latkes are a delicious and healthy way to enjoy vegetables. They are perfect for a quick and easy meal or snack. The combination of zucchini, onion, and pepper gives the latkes a unique flavor and texture. The Indian spices add a touch of heat and depth of flavor. Serve these latkes with your favorite dipping sauce for a complete and satisfying meal.