I decided to experiment with Zucchini Latkes when I wanted to explore a gluten-free option for friends. They turned out great. Fresh and light without losing their delectable crunchiness. We now have vegan substitutions too!
Makes 10-12 Latkes
Ingredients
- 3 large zucchinis, grated
- 1/2 onion, peeled & grated
- 1 egg, lightly beaten*
- 1/4 cup finely grated Parmesan cheese*
- 1/2 cup arrowroot flour*
- 1 tbsp fresh thyme + extra for garnish
- 1 tsp salt
- pepper to taste
- vegetable or canola oil for frying
- sour cream to serve on top*
- 1/4 cup aguafaba (the liquid from canned chickpeas)
- 1/2 cup chickpea flour mixed with 6 tbsp water
- 2 tbsp nutritional yeast (in lieu of Parmesan cheese)
Instructions
-
- Cut zucchinis in half and process with grating blade in food processor or grate by hand with box grater.
- Grate onion in food processor or by hand with a box grater.
- Place grated zucchini and onion in a towel and squeeze out excess water (this is especially critical for the Vegan version).
- In large mixing bowl, beat eggs** and add grated zucchini, onion and rest of ingredients. Add more arrowroot flour* if mixture seems too wet.
- Form 3-4” patties with your hands. These latkes are more delicate than standard potato latkes so handle them with care.
- Heat 2-3 tbsp of oil on medium heat in sauté pan.
- Place patties down carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peeking out from underneath.
- Carefully flip latkes away from your face and cook for another 3-4 minutes.
- Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked.
- Serve with sour cream and fresh thyme on top.
Gluten Free Zucchini Latkes is very teasty but without eggs and parmezan. You can make this easy vegan.
iS THERE ANY WAY TO GET THIS DOWNLOADED OR COPIED?
i HAVE BEEN HOME DUE TO THE HORRIBLE VIRUS SCARE AND HAVE VERY LITTLE TIME TO GET THE INGREDIENTS!