Chanukah courgette latkes

The Vegetarian Society adds a cream cheese and beetroot topping to pan-fried latkes
By The Vegetarian Society
Chanukah courgette latkes
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 3 courgettes
  • 2 large potatoes, peeled
  • 1 large onion, peeled and finely chopped
  • 3 eggs
  • 40 g plain flour
  • 1 tsp salt
  • 0.25 tsp ground black pepper
  • 120 ml vegetable oil, for frying

For the topping

  • 150 g cream cheese
  • 3 tbsp beetroot, grated


1. Grate potatoes, courgettes and onion on the fine side of a grater, or use a food processor and strain through a colander, pressing out excess water.

2. In a large bowl, make the batter by mixing the eggs, flour and seasoning together to form a thick batter. Add the pressed vegetables to the batter mixture and mix well.

3. Heat the oil in a frying pan, lower the heat and place 1 large tablespoon of the vegetable batter mixture into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2-3 minutes.

4. Serve with lashings of cream cheese, topped with grated beetroot.

Copyright The Vegetarian Society

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