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
- 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)
- 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.