Zucchini and Ricotta Latkes

Preparation info
  • Makes about


    small latkes
    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

The ricotta in this recipe produces a most tender and light latke. I like to serve these with warmed marinara sauce, but sour cream and applesauce are delicious choices, too.


  • 3 medium organic zucchini
  • 1 small organic sweet onion, finely chopped
  • 6-8 leaves organic spinach, f


  1. Place a cookie sheet on the counter by the stove. Line the sheet with either a brown paper bag or a double layer of paper towels. Place a box-style grater in a colander set in a bowl. Grate the zucchini against the large holes of the box grater. Using your hands, grab a handful of the grated zucchini and squeeze out as much liquid as you can. Place the squeezed zucchini