Crispy Baked Zucchini Latkes

 There are days when you crave something golden and crispy, but without the need for a frying pan and all that oil. That’s where these zucchini latkes come in - light, oven-baked, and full of flavor.

I love how simple they are: just fresh zucchini, a handful of pantry staples, and the oven does the hard work. The zucchini shreds bake up into little patties with crisp edges and a soft, tender center. They’re comforting, but at the same time, so much lighter than traditional fried latkes.

What makes them shine is the versatility. You can serve them with a dollop of coconut yogurt, a squeeze of lemon, or even alongside a salad for a light meal. They’re just as good hot out of the oven as they are packed up for lunch the next day.

These baked latkes prove that you don’t need a skillet full of oil to get that satisfying crunch. Sometimes, all it takes is a fresh vegetable, a hot oven, and a bit of patience, and you’ve got a plate of something wholesome and delicious!

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Baked Zucchini Latkes

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Prep & Cook Time

Prep: 15 minutes
Bake: 25 minutes
Makes: 20 small latkes

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Ingredients

• 2 medium zucchinis (about 400 g), grated

• 3 tbsp hemp flour

• 2 tbsp corn flour

• 3 tbsp oat bran

• 1 tbsp ground flaxseed + 3 tbsp water (flax “egg”)

• 1 small bunch of chives, finely chopped

• ½ tsp baking powder

• Salt and pepper, to taste

• Optional: pinch of smoked paprika or garlic powder

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Instructions

1. Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper.

2. Grate the zucchini, place it in a clean kitchen towel, and squeeze out as much liquid as possible. This step is key to crispiness.

3. In a small bowl, mix ground flaxseed with water and set aside for 5 minutes to thicken.

4. In a mixing bowl, combine squeezed zucchini, hemp flour, corn flour, oat bran, chives, baking powder, and seasonings. Add the flax “egg” and mix until it forms a thick batter.

5. Scoop small portions onto the baking sheet and flatten gently into patties.

6. Bake for 12–13 minutes, flip carefully, then bake another 12 minutes until golden and crisp on the edges.

7. Serve warm with coconut yogurt or a squeeze of lemon.

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Nutritional Information (per latke, without toppings)

• Calories: 45 kcal

• Protein: 2.5 g

• Carbs: 6.4 g

• Fiber: 2 g

• Fat: 1 g

(For the full batch of 8: about 400 kcal, 22 g protein, 53 g carbs, 18 g fiber, 10 g fat.)

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