Vegan Gluten-Free Zucchini Latkes made Simple

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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.

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

Vegan Gluten-Free Zucchini Latkes made Simple

These shredded vegetable pancakes don’t have any additives or weird ingredients. There are no gums or other binders. The recipe doesn’t even use an egg alternative! 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. He originally shared this recipe with us way back in 2006. But today, we’re giving this post and recipe an update!

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.
Author:
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
  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.
Notes
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

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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.

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