Gluten-Free Zucchini Latkes

Zucchini Latkes

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*
  *Vegan substitutions: Eliminate egg, arrowroot flour and Parmesan cheese and replace with:
  • 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)
Serve Vegan latkes with our Vegan & Kosher Cashew Dipping Sauce or Tahini Sauce

Instructions

    1. Cut zucchinis in half and process with grating blade in food processor or grate by hand with box grater.
    2. Grate onion in food processor or by hand with a box grater.
    3. Place grated zucchini and onion in a towel and squeeze out excess water (this is especially critical for the Vegan version).
    4. In large mixing bowl, beat eggs** and add grated zucchini, onion and rest of ingredients. Add more arrowroot flour* if mixture seems too wet.
    5. Form 3-4” patties with your hands. These latkes are more delicate than standard potato latkes so handle them with care.
    6. Heat 2-3 tbsp of oil on medium heat in sauté pan.
    7. 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.
    8. Carefully flip latkes away from your face and cook for another 3-4 minutes.
    9. 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.
    10. Serve with sour cream and fresh thyme on top.
** For Vegan version, omit egg, arrowroot flour and Parmesan cheese and mix in aguafaba, chickpea-water mixture and nutritional yeast as detailed in the ingredients section above. Serve with our Vegan & Kosher Cashew Dipping Sauce or Tahini Sauce.

Notes

Make ahead tip: You can freeze your latkes after you’ve cooked them. Place them in a single layer on a parchment lined pan and freeze them in a zip-top bag. When ready to reheat, take them directly from freezer and place on cookie sheet in 350 degree oven for 15-20 minutes. Turn them over once to prevent burning. These latkes are a little more delicate than our others so handle with care.

2 Comments

Anca Rahel Fisher

Gluten Free Zucchini Latkes is very teasty but without eggs and parmezan. You can make this easy vegan.

Reply
SUSAN

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!

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