Zucchini Latkes (Gluten Free)

Make these delicious lower carb zucchini latkes that happen to also be gluten free! When you’re done, try this delicious golden potato latkes recipe for Hanukkah too. This post contains affiliate links.

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Last year, I tried making zucchini latkes using my regular formula: main ingredient, a few eggs, seasoning, and fry! But it didn’t work. While I don’t normally add a starch or grain to my latkes (it doesn’t need it!) zucchini latkes do. It’s a very watery unstarchy vegetable, while my other vegetables I’ve made latkes with in the past were starchy.

So while I really wanted this as a no-carb alternative to potato latkes for Hanukkah, I ended up with a lower-carb alternative.

When I make regular potato latkes (as well as potato kugel), I usually put in a zucchini just to add to the creamy texture of it. Here, it’s just zucchini, and it is my absolute favorite potato latke alternative. Fresh out of the pan, it really feels like that comfort food that is just Chanukah through and through. Because zucchini does not have a strong flavor, and the texture is just creamy deliciousness, it’s a great option for when you want to feel like you’re eating junk food.

Variations on making Zucchini latkes

I wanted to answer some questions on making these gluten free zucchini latkes based on my experimentation.

Shred Size

I don’t have a fine shred food processor (and in fact, I actually really like a coarse shred for latkes) so I used that for the zucchini. To avoid that oniony feel, I did pulse the onion with an S blade. It adds a ton of flavor, but that way you have it blended in.

Frankly, had I thought of it, I may have added sauteed onion for even more flavor.

Cooking Oil

My recipe uses extra light olive oil. I try to use healthier oils when cooking (I know, fried foods are far from healthy, but we try where we can…) Avocado oil is another great substitute. You can use any neutral-tasting oil with a high smoke point.

Swapping out the starch

Here’s the biggie: I used corn starch. Your question is “can I use xxxx instead?” and the question is – as long as it’s starchy! Almond flour, which was my first choice, leaves it too crumbly. You really need the starch binder.

Some alternatives to try (I haven’t tried them myself but I imagine they’d work) – breadcrumbs, traditional matzah meal, or flour for non-gluten free options, potato starch, gluten free flours mixes that ARE starchy…

Making Zucchini Latkes in Advance

We all know that latkes are best fresh – like anything fried! But CAN they be made in advance? The answer is if you need to you can. You’re best off prepping the batter a few hours or up to a day in advance rather than cooking it in advance (they won’t brown like potatoes do) but here are some tips for prepping the actual latkes in advance.

How long do zucchini latkes last in the fridge?

They can last 3-5 days in the fridge if you store them properly in an airtight container. I recommend patting off as much oil as you can before storing them.

Can you freeze zucchini latkes?

Yes you can freeze zucchini latkes! You’ll want to double seal them in an airtight bag or container. If you want to freeze a lot, I recommend doing so on a sheet pan and then once it’s frozen transferring them to Ziploc bags. They can be a bit delicate and soft and you don’t want them turning into a mushy heap.

The best way to reheat any latkes

The biggest trick to making latkes in advance is going to be how you reheat them. Reheat them directly from the freezer (they get soggy when you defrost them.)

You can do this on a sheetpan in the oven – high and fast rather than low and slow. I’d recommend doing it at 425 for 15 minutes and flipping halfway through.

My favorite way to reheat latkes (frozen or fresh) is by refrying them. You don’t even usually need to add more oil – the oils inside the latke usually are enough. If it sticks, just spray/lightly grease your pan.

And another cool way is in the air fryer (try it at 400 for 10 minutes).

Gluten Free Zucchini Latkes Recipe

A printable recipe card is at the bottom of this post.

Ingredients

• 2 small onions
• 3 large-ish zucchini peel on
• 6 eggs
• 1 cup corn starch
• 2 tsp salt
• Pinch pepper
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• Extra light olive oil (or other neutral oil) for frying

Equipment

• Food processor (I just upgraded to this one)
• Frying pan

Process

1. Process your onions using the S blade.
2. Shred your zucchini using the coarse shredding blade.
3. Let it sit for a bit (10-20 minutes) so that water can come out of it. Pour off that excess water. You can use a cheesecloth to strain it if you want.
4. Mix the zucchini and onion in a bowl with the eggs, corn starch, and seasoning until well combined.
5. Heat light olive oil in a pan.
6. Take spoons of batter without accumulating liquid. There will be extra liquid at end. 
7. Fry on medium heat around 3-5 minutes per side, till crispy and brown.

It makes about 30 but it will greatly vary on the size and thickness of your latkes, how large your zucchini was, and similar factors.

Serve it with your favorite things to eat with latkes!