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Zucchini Latkes With Dill Labane Sauce

Making the latkes with zucchini instead of potatoes gives the dish more freshness and color.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Cuisine: Jewish
Keyword: Zucchini Latkes
Servings: 4
Author: Danielle Oron


  • 1 cup 250 g Labane or Greek yogurt
  • cup 80 ml water
  • 1 tsp chopped dill
  • 1 tsp lemon juice
  • Pinch of salt
  • 1 large or 2 small zucchinis grated
  • Canola oil for frying
  • 2 tablespoons 16 g all-purpose flour
  • 1 large egg
  • ½ teaspoon chopped dill
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 4 ounces (110 g) smoked nova salmon
  • 4 poached eggs
  • Chopped chives
  • 4 lemon wedges


  • To make the dill labane sauce, combine the labane, water, dill, lemon juice and salt; cover and set in the fridge until ready to serve.
  • Place the grated zucchini inside of a sheet of cheesecloth and wring out as much water as possible without destroying the zucchini.
  • Heat a skillet with ¼ inch (6 mm) of oil over medium-low heat. Just before frying the latkes, combine the drained zucchini, flour, egg, dill, salt and fresh pepper to taste in a bowl and form them into 4 patties. Fry for 2 minutes on each side until golden brown. Transfer the latkes to a paper-towel-lined plate. Sprinkle with some salt.
  • Plate the latkes on each serving dish, top with the smoked salmon and poached egg. Garnish with chopped chives and serve with a lemon wedge.


Used with permission from Modern Israeli Cooking: 100 New Recipes for Traditional Classics By Danielle Oron, Page Street Publishing, 2015.