Vegetable and Feta Latkes
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Vegetable and Feta Latkes

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"There are great for a change of latke pace! Terrific for Hanukah parties when you're looking to give your friends a little extra."
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servings 224 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
  3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.


  1. 79 Ratings

Most helpful positive review

Instead of zucchini I used a ton of spinach! I sprayed pam into a pan, got a nice crust on each side, and then baked at 375 for about 9 minutes (I made big latkes) They were delicious! Try the...

Most helpful critical review

Didn't like the flavor of the Latkes; way too much garlic for the sauce.

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Most positive
Least positive

Instead of zucchini I used a ton of spinach! I sprayed pam into a pan, got a nice crust on each side, and then baked at 375 for about 9 minutes (I made big latkes) They were delicious! Try the...

This recipe was really great. I changed it up a bit - I added green beans, potatos, zuchini and parmesean. I baked the batch in muffin pans so the liquid from the eggs would not run. I cooked...

This was was quite labor intensive (with the grating & frying) but yummy. I only used 1/4 cup of the feta as my husband sometimes doesn't like some dishes with too strong a taste. Next time th...

These are as good as they sound, and worth the time (allow plenty since those veggies contain a lot of moisture). I added a quarter cup of matzo meal to make up for using large eggs, and added a...

Actually used this batter in a waffle iron. Delicious.

I love latkes. This one is simply mouth-watering! Even my 12 year old loves them and doesn't mind helping make them into balls (it doesn't stick to your fingers) The left overs were better than...

Could NOT wait and had to try this the first night of Chanukkah! It was FABULOUS! Plan to make it again before the 8th night! They also stored well and reheated well the second night. The feta...

These were incredible! Such a healthy veggie meal and yet so satisfying. You know it's good for you when your meal has so many different colours. I didn't have any zucchini so I subbed cucumber ...

My huband said this was as good as his Grand Mother's also great the next day when you warm them in a microwave

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