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Plant Based Potato & Zucchini Latkes (oil-free)

Plant Based Potato & Zucchini Latkes (oil-free)

Makes 12 Latkes
Author: Molly Patrick


For Latkes

  • 5 cups russet potatoes, peeled and grated or shredded (directions below) (650 g)
  • 1 cup zucchini, peeled and grated or shredded (directions below) (165 g)
  • cups yellow onion, peeled and grated or shredded (directions below) (195 g)
  • ¼ cup chickpea flour (AKA garbanzo bean flour) (35 g)
  • 2 tablespoons chives, finely chopped
  • 1 tablespoon nutritional yeast
  • ½ tablespoon parsley, finely chopped
  • ½ tablespoon brown rice flour
  • ½ tablespoon ground flaxseed (AKA flaxseed meal)
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon baking powder
  • teaspoon dried thyme, crushed
  • teaspoon dried rosemary, crushed
  • teaspoon white pepper

For Serving (optional but tasty)

  • Vegan sour cream (see notes)
  • Unsweetened applesauce
  • Chives, finely chopped


  • Preheat oven to 425°F (220°C). Line 2 large baking sheets with parchment paper. Silicone baking mats are NOT recommended for this recipe.
  • Shred the potatoes, zucchini, and onion using your food processor’s large shredding blade or coarsely grate them using a hand grater. Don’t worry if your shredded potatoes turn slightly grey or reddish in color, that’s totally normal.
  • Place the shredded mixture in the center of a clean kitchen towel or cheesecloth. Wrap the towel up around the veggies, then tightly twist it over your sink to wring out the excess liquid. The more moisture you squeeze out, the crispier your Latkes will be. You may need to do this in batches, depending on the size of your towel.
  • After squeezing out the liquid, transfer the mixture to a large mixing bowl and add the rest of the ingredients. Using clean hands, mush the mixture up until it’s well combined.
  • Measure out about ¼ cup (about 55 g) of the mixture and use your hands to form it into a 3” wide patty. Place the patty onto your baking sheets and lightly flatten. Repeat until you have used up all of the mixture. You should get about 12 Latkes. Feel free to make them bigger or smaller, depending on how you like them. Flatter patties produce crispier latkes with less potatoey insides, while thicker patties will have a crispy exterior with more potatoey insides.
  • Bake for 15 minutes, then flip each Latke over and bake an additional 10 minutes, or until they are nicely browned and crispy. If both baking sheets can’t fit on the same oven rack, we suggest moving the top baking sheet to the bottom rack and the bottom baking sheet to the top rack after you flip the Latkes. This will help them to bake more evenly. If you make thinner patties, they will cook more quickly, so keep an eye on them so they don’t burn.
  • Serve Sour Cream and applesauce on the side to top your Latkes and garnish with freshly chopped chives.