Tex-Mex Zucchini Rice Latkes

Shredded zucchini replaces potato in this Tex-Mex twist on classic latkes. Serve with a salad for dinner, or as a snack or appetizer when entertaining.

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Tex-Mex Zucchini Rice Latkes

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 35 mins
Ready in
TOTAL TIME 55 hour


  • 1 bag Success® Basmati Rice
  • 1 cup mixed bell peppers (red, yellow and orange), cut into wedges
  • 2 tbsp canola oil, divided
  • 1 tsp chili powder
  • 1 large zucchini, grated
  • 1/4 cup bread crumbs
  • 1 egg
  • 1/4 tsp salt
  • Pinch black pepper
  • 2 tbsp guacamole
  • 2 tbsp Greek yogurt
  • 1 tbsp torn fresh cilantro
  • 1 tbsp pickled jalapeño peppers


Tex-Mex Taste

Want to make something that’s sure to impress your taste buds? These Tex-Mex-inspired zucchini latkes are exactly what you need! While the base is similar to traditional potato latkes, what really gives these patties an over-the-top, Tex-Mex taste is the sauce and flavorful garnishes.

We’ve paired this unique dish with oven-roasted red peppers coated in chili powder, spicy jalapeños, a delicious sauce made from yogurt and guacamole, and cilantro. To decrease the heat, simply leave out the jalapeños and use a milder guacamole mix, if you prefer.

How to Serve

Serve these tasty veggie latkes as an appetizer at your next holiday gathering or get-together along with the spicy yogurt guacamole. They also double as a delicious weekday snack or side dish along with a fresh green salad or a Greek Beet and Watermelon Rice Salad to cool off your taste buds.

Add these latkes to your next taco night at home and pair with Mexican Taco Wraps or even a Quinoa Burrito Salad Bowl. Looking for a fresh meal idea? Check this out: How to cook Spanish rice. 

  • Made with Success® Basmati Rice, these Tex-Mex Zucchini Rice Latkes are filling and delicious! They’re served with roasted red peppers with chili powder, a homemade yogurt guacamole sauce, jalapeños and cilantro, for a surprising twist on a classic.

    Step 1

  • Prepare rice according to package directions. Let cool completely.

    Step 2

  • Preheat oven to 425°F. Toss mixed bell peppers with 1 tablespoon of oil and chili powder in a medium bowl. Transfer to parchment paper–lined baking sheet. Bake for 8 to 10 minutes or until tender. Set aside.

    Step 3

  • Meanwhile, place grated zucchini onto a clean tea towel. Roll towel up into a log, twisting and squeezing to remove excess moisture. Transfer zucchini to a medium bowl. Add rice, bread crumbs, egg, salt and pepper.

    Step 4

  • Heat remaining oil in a large skillet set over medium heat. In 4 batches, using 1/4 cup measure, spoon zucchini mixture into skillet. Cook for 3 to 4 minutes per side or until golden and crisp.

    Step 5

  • Stir guacamole together with yogurt in a small bowl. Spread sauce evenly onto 4 serving plates. Arrange zucchini latkes over top; divide mixed bell peppers among plates. Garnish with cilantro and pickled jalapeños.

    Recipe Tip

    For an added Tex-Mex twist, top latkes with salsa, sour cream and sliced green onions.