A light latke that really works...straight from Chef Eric Tucker.  Tucker is known for his beautifully designed cookbook, "The Artful Vegan" and his work at Millennium, a high end vegan restaurant in San Francisco.

Serves: 10 latkes

Ingredients:

• 21/2 cups grated zucchini
• 1 cup grated onion
• 1/2 cup chickpea flour
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper
• Olive oil

Directions:

1. Place grated vegetables in a colander for 30 minutes to drain. Wrap in paper towels and squeeze out excess moisture.

2. In a large bowl, mix zucchini, onion, chickpea flour and spices until just combined. Cover and refrigerate for 1 hour.

3. Heat large nonstick skillet over medium-high heat. Add enough oil to coat.

4. Remove batter from refrigerator, pouring off any excess liquid. Using a tablespoon, drop batter onto pan to form 2-inch rounds. Flatten with a spatula and cook 3 to 4 minutes per side, or until brown and crisp.

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