Zucchini Latkes (Vegan, Gluten-Free, Soy-Free)


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


  • 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


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.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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