Zucchini Latkes with Smoked Salmon & Lemon-Yogurt Cream

Serves 20 (Per Piece)

Zucchini Latkes with Smoked Salmon & Lemon-Yogurt Cream is a light & delicate hors d’oeuvres that will impress your guests & they are SO easy-to-make! These are high in protein & low in fat, absolutely yummy. A great appetizer to start a dinner party!

What You’ll Need:

A Food Processor Or Box Grater

A Colander

A Large Bowl

A Small Bowl

A Whisk

A Kitchen Towel

A Stand Up Mixer Or A Large Bowl With A Hand Mixer A Small Bowl

A Mini Ice Cream Scoop

A Baking Sheet


A Rubber Spatula

A Metal Spatula

A Cooling Rack

A Small Teaspoon

A Small Wooden Or Plastic Spoon (If You Opt For Caviar)


1 Lb Zucchini

1/2 Tsp Sea Salt

2 Large Organic Eggs

1/4 Cup Tapioca

1/4 Tsp Baking Soda

1/4 Tsp White Pepper

1/8 Tsp Nutmeg

8 Ounces Smoked Salmon (Nova), Cut into strips

Dill Sprigs

Black Caviar (Optional)

1/2 Cup Low-Fat Greek Yogurt

1 Tsp Lemon Extract

How To Put It Together:

1) Grate the zucchini in the food processor using the large grating blade. If you don’t own a food processor, a box grater will do just fine.  Place the zucchini in a colander; place it over the large bowl. Sprinkle the zucchini with sea salt and toss the sea salt through out the grated zucchini with clean hands. Set the zucchini aside & leave it to drain for about 10 minutes
2) Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
3) To a standing mixer, add the dry ingredients: tapioca, baking soda, white pepper and nutmeg. Stir the ingredients together until they are just mixed. Add the eggs; beat the batter until smooth. remove the bowl from the mixer; set it aside while you work with your zucchini.
4) Lift the colander out of the draining bowl & your will notice the amount of water drained out of the zucchini so far. Now we’re going to finish the process. Pour the zucchini into the middle of a kitchen towel, fold the long ends over the zucchini. Pick up the short ends and over your draining bowl, squeeze the excess water out of the latkes by twisting the towel as hard as you can first one way then the other until no more liquid is coming from the zucchini.
5) Add the zucchini to the mixing bowl & fold it into the batter thoroughly. Using your mini-ice cream scoop, portion on full scoop and place on the baking sheet. Flatten it out with the back of your scoop a little. Space the latkes out about an inch apart. Place the baking sheet in the center of the 400 degree oven for 4 – 5 minutes the turn them. One of the reasons these are wonderful is because they bake in no time at all & you don’t have to stand over a hot frying pan.
6) Remove your latkes from the oven and place them on a cooling rack to cool to room temperature while you prepare your lemon-yogurt cream. To a small bowl, whisk together the low-fat Greek yogurt and the lemon extract and set it aside.
7) Place the latkes on a serving platter. Top latkes with slices of Nova, then with a small teaspoon full of lemon-yogurt cream. Top that with caviar, if you are opting for it.
8) Top caviar-free latkes with a tiny sprig of dill. Arrange the latkes on the serving platter with additional pieces of dill as decoration.
9) Serve & Enjoy!

Nina’s Tasty Tip:

1) This dish is a great make-ahead appetizer. You can make the latkes & the lemon-yogurt cream the day before. Keep them in separate air-tight containers in the fridge. Crisp the latkes in a 300 degree oven before topping them.
2) These yummy little gems only have 24 calories per latke!
3) Make the zucchini latkes larger – the size of a regular ice cream scoop and serve them as a side dish.



69 Calories
7 grams of Protein
5 grams of Total Carbohydrates
1 gram of Sugar
1 grams of Fiber
2 grams of Total Fat
1 grams of Saturated Fat
0 grams of Trans Fat
48 mg of Cholesterol
617 mg of Sodium
26% RDA Sodium
17% RDA Selenium
14% RDA Vitamin B12
13% RDA Vitamin C
12% RDA Manganese
10% RDA Vitamin B6
• Glycemic load: 3