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.
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.
- 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
- 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.