Lower Potassium Latkes

Author : Strive Health

These latkes may not be traditional, but they’re just as delicious and have lower potassium levels. Thanks to the addition of zucchini, the amount of potatoes is reduced and you’ll enjoy same crispy texture and creamy taste as regular latkes.





  • 2-3 medium zucchinis 
  • 1 small russet potato 
  • 1 medium onion, peeled 
  • 1/2 cup matzo meal 
  • 1 large egg, lightly beaten 
  • 1 tsp fresh lemon juice 
  • 3/4 tsp salt 
  • 1/2 tsp freshly ground pepper 
  • 2 tbsp neutral oil, for frying (canola, vegetable, avocado, etc) 
  • 2 green onions greens and white, thinly sliced 


  1. Halve the zucchini crosswise. Cut out the seedy center from the zucchinis, then coarsely grate. Next, coarsely grate the potato and onion.
  2. Transfer the grated zucchini, potato, and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again.
  3. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.
  4. In a medium skillet, heat 2 tbsp oil until shimmering. Drop packed spoonful’s of the zucchini mixture into the skillet and flatten them with the back of a spoon.
  5. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
  6. Arrange the latkes on a platter and top each one with a small dollop of sour cream or red pepper jelly then sprinkle with scallions. Serve warm.


Tip! You can make these ahead: The latkes can be kept at room temperature for up to 4 hours. Reheat them on a foil lined baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.

Nutrition (per serving 1/6th of recipe, depending on how large and how many you make): Calories 130, Total Fat 6g, Saturated Fat 1g, Carbs 16g, Fiber 2g, Protein 4g, Sodium 310mg, Potassium 350mg, Phosphorus 65mg.

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