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.
Author: Chef Eric Tucker
Recipe type: Side
Cuisine: European
Serves: 10 latkes
Ingredients
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
Instructions
Place grated vegetables in a colander for 30 minutes to drain. Wrap in paper towels and squeeze out excess moisture.
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.
Heat a large nonstick skillet over medium-high heat. Add enough oil to coat.
Remove the 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.
Notes
Nutrition Data: This is based on using 1 tablespoon of oil and ¼ teaspoon of salt. Adjust the numbers if you use more.