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Zucchini Fritters with Fresh Tomato Salsa

Zucchini Fritters with Tomato Salsa

My Grandma “Ma” always made chremslach, a.k.a potato pancakes. Latkes are great Passover fare. You can easily substitute
potato starch for breadcrumbs or matzo meal to make your favorite recipes non-gebrochts. I was inspired by her Old Country recipe but wanted a New Country twist so I adapted it to feature zucchini, which is “free” on my diet. The fresh tomato salsa is also great on fish or chicken, or served as part of your starter course.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


For Fritters:

  • 1 pound zucchini, shredded
  • 1/2 pound carrots, shredded
  • 1 small red onion, shredded
  • 2 large eggs, beaten
  • 1 cup matzo meal or potato starch
  • 1 teaspoon kosher salt
  • Vegetable oil for frying

For Salsa:

  • 10 red grape tomatoes, halved
  • 10 yellow grape tomatoes, halved
  • 10 orange grape tomatoes, halved
  • 2 cloves garlic, chopped
  • 1/4 cup fresh torn parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • Kosher Salt
  • Fresh cracked black pepper


1 In a large bowl, combine zucchini, carrots, onions, eggs, matzo meal (or potato starch) and salt, and mix to combine.
2 Heat ¼ inch of oil in a large sauté pan over medium-high heat. Drop 2 tablespoonfuls of batter per pancake, and lightly press down to flatten. Fry for about 3 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter.
3 In a medium bowl, combine tomatoes, garlic, parsley, olive oil and lemon. Season to taste with salt and pepper. Serve over top or on the side of fritters.

As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) - Subscribe Now