Vegan Gluten-Free Zucchini Latkes made Simple


I realize we’re dairy-free focused, and latkes are typically dairy-free. But I can’t resist simple recipe like this one for several reasons. One, I know many of you don’t eat eggs and/or wheat, which are common latke ingredients. Two, eggs are not big in our home either. And three, I love whole food recipes like these vegan gluten-free zucchini latkes. They don’t have any additives or weird ingredients. Just a handful of the basics. And it helps that the recipe was created by a well-respected 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.

Vegan Gluten-Free Zucchini Latkes Recipe made Simple - dairy-free, egg-free, whole food, plant-based recipe from Chef Eric Tucker of Millennium

Special Diet Notes: Zucchini Latkes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

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.

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About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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