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 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!
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.