Zucchini Latkes Eggs Bennie With Dill Labane Sauce

By Danielle Oron | December 03, 2015
Christmukkah Brunch 2011: I had four friends peeling and grating potatoes for latkes. Had one grating only onions, poor thing. That is what this dish reminds me of. Good times and friends and latkes. Fried things are tasty all year round. Making the latkes with zucchini instead of potatoes gives the dish more freshness and color. The flavor combination of the zucchini latkes, salmon, egg yolk and dill labane sauce works so perfectly together.​


  • 1 cup (250 g) Labane or Greek yogurt
  • ⅓ cup (80 ml) water
  • 1 tsp chopped dill
  • 1 tsp lemon juice
  • Pinch of salt
  • 1 large or 2 small zucchinis, grated
  • Canola oil for frying
  • 2 tbsp (16 g) all-purpose flour
  • 1 large egg
  • ½ tsp chopped dill
  • ¼ tsp salt
  • Fresh ground pepper
  • 4 oz (110 g) smoked nova salmon
  • 4 poached eggs
  • Chopped chives
  • 4 lemon wedges


Makes 4 servings

To make the dill labane sauce, combine the labane, water, dill, lemon juice and salt; cover and set in the fridge until ready to serve.

Place the grated zucchini inside of a sheet of cheesecloth and wring out as much water as possible without destroying the zucchini.

Heat a skillet with ¼ inch (6 mm) of oil over medium-low heat. Just before frying the latkes, combine the drained zucchini, flour, egg, dill, salt and fresh pepper to taste in a bowl and form them into 4 patties. Fry for 2 minutes on each side until golden brown. Transfer the latkes to a paper-towel-lined plate. Sprinkle with some salt.

Plate the latkes on each serving dish, top with the smoked salmon and poached egg. Garnish with chopped chives and serve with a lemon wedge.

Get the recipe to make the labane.

Excerpted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics By Danielle Oron. Page Street Publishing, October 2015.

See More Hanukkah Recipes

  • Zucchini Latkes Eggs Bennie With Dill Labane Sauce