By Chef Ella Freyinger

October 2020

2 Servings


  • 3 medium zucchini, grated
  • 1 large egg
  • 2 scallions, sliced
  • 1/3 cup AP flour
  • 1 tablespoon cornstarch
  • 1⁄2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • Crème fraîche
  • Caviar


  • 1. Place the grated zucchini in a strainer and squeeze out as much of the liquid as possible. Whisk egg in a medium bowl, then add zucchini and scallions.
  • 2. Next, add the dry ingredients and fold together using a spatula until little dry spots remain. Allow to sit for 10 minutes.
  • 3. Place a large skillet over medium-high heat. Add 1/3 cup olive oil and heat until the oil begins to ripple. Add 1⁄4 cup of the batter per latke, arranging about 6 in the pan at a time, making sure there is enough space to turn them.
  • 4. Cook for 3-4 minutes on each side, or until golden brown. Transfer to a parchment-lined baking sheet or plate. Continue with the remaining batter.
  • 5. Serve with a dollop of crème fraîche and caviar on each.
  • From Chef Ella @chefellafreyinger