Vegan Gluten-Free Zucchini Latkes
Prep time
Cook time
Total time
Please note that the Prep time is hands-on time only. Allow 30 minutes for the vegetables to drain. If you're craving some garnishes, see my post on 20 Dairy-Free Latke Topping Ideas.
Recipe type: Side
Cuisine: European
Serves: 10 latkes
  • 2½ cups grated zucchini
  • 1 cup grated onion
  • ½ cup chickpea flour
  • ½ teaspoon ground cumin
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Olive oil, for cooking
  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, cumin, salt (usually ¼ to ½ teaspoon), and pepper until just combined. Cover and refrigerate for 1 hour.
  3. Heat a large nonstick skillet over medium-high heat. Add enough oil to coat.
  4. Remove the batter from refrigerator, pouring off any excess liquid.
  5. 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.
Nutrition Data: This is based on using 1 tablespoon of oil and ¼ teaspoon of salt. Adjust the numbers if you use more.
Nutrition Information
Serving size: 1 latke Calories: 39 Fat: 1.8g Saturated fat: .2g Carbohydrates: 4.7g Sugar: 1.5g Sodium: 65mg Fiber: 1.1g Protein: 1.5g
Recipe by Go Dairy Free at