Zucchini Latkes


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.


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.

Zucchini Latkes
Serves: 10 latkes
  • 2½ cups grated zucchini
  • 1 cup grated onion
  • ½ cup chickpea flour
  • ½ 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, 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.

Leave A Reply

Rate this recipe: