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Potatoes don't own the latke game. These vegan zucchini latkes bring that perfect crispy-meets-tender balance, but they're fresher, lighter, and made from real food your body can actually do something with. Gluten-free, egg-free, Passover-approved, and even keto diet-friendly, they come together fast with just a handful of ingredients.
Golden edges, tender-as-heck on the inside, and packed with herby, garlicky, wholesome goodness-whether for Hanukkah, Pesach, or a summertime weeknight dinner, these latkes will make you super-proud.
Recipe tips tailored to what matters most to you:
This one's gluten-free by design!
The latke mix keeps 2 days in the fridge, so shred and season ahead and fry fresh. Add a little extra flour before frying, the salt keeps pulling water out.
Zucchini at peak season costs next to nothing, and yellow squash work just as well here. Strain and reuse the frying oil for future frying projects.
Bake them at 425°F (220°C) for about 25 minutes, flipping halfway, instead of frying in ½ cup of oil. Air frying at 375°F (190°C) works too.
Whole coriander seeds are the only fussy ingredient. A pinch of ground coriander stands in fine, you'll just miss the little bursts of crunch.
Utilizing a food processor not only speeds up the grating process but also produces uniform shreds, promoting even cooking.
Maintain the oil at a steady medium heat; too hot, and the latkes burn on the outside while staying raw inside; too cool, and they become greasy.
Fry a few latkes at a time, ensuring ample space around each; overcrowding lowers the oil temperature, leading to soggy results.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
While traditional latkes have been a Jewish staple for centuries, zucchini pancakes aren't exactly new-just wildly underrated. Mediterranean and Middle Eastern kitchens have been frying up veggie-based fritters forever, from Turkish mücver to Indian onion bhajis. Even Indonesian bakwan sayur-those crispy, lacy fritters made with shredded carrots and bean sprouts-follow the same golden-fried, flavor-packed formula.
This recipe pulls the best of those traditions: all the deep-fried satisfaction of a perfect latke, with fresh, herby flavors that make it just as at home on a mezze platter as it is next to classic vegan latkes or sweet potato latkes. The trick? A foolproof method that keeps them sturdy, never soggy-so you get all the golden goodness without the grease.
Pan-fried? Air-fried? Either way, these are crispy, golden, tender AF inside and dangerously easy to eat by the handful. So, what's your move-tahini, dairy-free sour cream, or straight from the pan? Let's get frying!
These zucchini latkes turned out super crispy and light on the inside. My new fav!
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🥰 Why you'll adore this zucchini latkes recipe
Tested and Approved Worldwide: Like all my vegan recipes, this one went through a review process by a massive team of hundreds of recipe testers to make sure it turns out perfect every time-no surprises, just success.
⏳ Quick and Easy: You're just 30 minutes away from a batch of golden, herby goodness. No fancy steps, no complicated techniques-perfect for when you need a satisfying meal without a ton of effort.
🛒 Pantry-Friendly Ingredients: Everything you need is easy to find in a regular grocery store-no specialty flours, no weird binders, just straightforward ingredients that work.
✊ Vegan AF & GF: Like all of my vegan Jewish recipes, this one has no eggs, no dairy, no nonsense. Just crispy, golden perfection without harming a single chicken or cow.
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🥒 Ingredients for zucchini latkes
Zucchini
Zucchini (also known as courgette in some regions) is loaded with water, which helps keep these gluten free latkes light and tender-just be sure to squeeze out the excess so they crisp up properly.
No zucchini? No problem (other than, uh, why are you looking at a zucchini fritter recipe if you aren't waist-deep in green squashes?!?). Yellow squash or shredded lauki (yep, the same I make my lauki sabji with) work just fine.
Gluten-Free Flour
This gives these keto zucchini latkes structure without the need for eggs. Any solid gluten-free flour blend will do, but my personal favorite is the measure-for-measure flour from King Arthur.
Not gluten-free? You'll be psyched to know that regular all-purpose flour works just fine too, or, you can make my Turkish mükver, which are some pretty hyper-flavorful non-gluten-free zucchini fritters, indeed!
Coriander Seeds
Lightly crushed coriander seeds add a warm, citrusy undertone, giving these gluten free zucchini latkes a yummy Sephardic vibe. Coriander's bright, earthy flavor isn't just for latkes-it's a staple in breads like Amritsari Kulcha and Bolani, where the whole seeds add little bursts of flavor in every bite. If you don't have whole coriander seeds, a small pinch of ground coriander will work, but you'll miss out on the crunch.
Cooking Oil
For frying, canola or sunflower oil work best-they have a high smoke point, which means golden latkes without burning. Avocado oil or refined coconut oil can also do the job.
For air frying, a light brush of olive oil or cooking spray helps the latkes crisp up while keeping things lighter. If avoiding olive oil, avocado oil spray is a great alternative.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Sephardic Zucchini Latkes
Add a teaspoon of ground cumin and a handful of finely chopped fresh mint to the latke batter for a warm, aromatic flavor reminiscent of regional fritters like Lebanese kousa maqlieh. Serve with a side of tahini sauce or zhoug sauce and vegan labneh, dusted with a pinch of baharat.
Zucchini Latkes with Chili Garlic Sauce
For a bold Southeast Asian-inspired variation, swap out the parsley for cilantro and a little minced fresh ginger. Rock these zucchini latkes out with some homemade chili garlic sauce or nam prik pao, why don'tcha?
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📖 How to make vegan zucchini latkes
Follow these step-by-step instructions, and you'll nail this easy zucchini pancake recipe on your first attempt. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Grate Expectations:
Grate zucchini and onion using a box grater or a food processor fitted with a shredding disc.
Step Two
Squeeze the Day:
Place the grated zucchini and onion in a colander or mesh strainer, then use your hands or a clean kitchen towel to press out as much water as possible. Transfer the drained mixture to a large mixing bowl.
Step Three
Smash Bros:
Either by pulsing them in a spice grinder, or blender, or using a mortar and pestle, roughtly break up and smash the coriander seeds.
Step Four
Doughing All the Right Things:
Add the minced garlic, gluten-free flour, chopped parsley, crushed coriander seeds, black pepper, and salt to the bowl. Mix everything together until well combined and loosely holding together.
Step Five
You're Frying, Harry!:
To fry, heat canola or sunflower oil in a large skillet over medium heat. Once the oil is hot, scoop about ¼ cup of the mixture per latke, pressing it lightly to flatten. Cook for 3-4 minutes per side over medium heat until golden brown and crispy.
Step Six
Wire Rack-ack-ack-ack, You Oughta Know by Now:
Transfer to a wire rack placed over a baking sheet for 2-3 minutes to drain excess oil. If making a large batch, keep them warm in an oven set to 250°F (120°C) while cooking the rest.
Step Seven (Air-Frying Option)
Air Bud 2- Golden Receiver:
To air-fry, preheat the air fryer to 375°F (190°C). Lightly grease the air fryer basket with cooking spray or a brush of olive oil. Shape the zucchini mixture into small patties and arrange them in a single layer. Lightly coat the tops with oil, then cook for 10-12 minutes at 375°F (190°C), flipping halfway through, until crisp and golden.
Depending on the style of your air fryer, you may want to cut small squares of parchment paper to place down, lightly oiled under each latke to prevent them from making a mess of your basket.
Step Eight
Dill With It:
Serve warm with optional garnishes of fresh parsley, dill, vegan sour cream, or minced red onion.
💡 Serving Ideas
It isn't a crime to serve these bad boyos up with a warm bowl of vegan matzo ball soup, Ukrainian-style vegan borscht, or vegan chicken noodle soup.
Serving this as part of a Passover menu? You know you are gonna need to whip up some charoset for the seder plate and some tzimmes made with roasted root veggies and dried fruits.
And because no proper Jewish meal is complete without dessert, finish things off with a slice of flawless vegan chocolate babka (or vegan cinnamon babka), or some homemade vegan sufganiyot-pillowy, jam-filled Hanukkah donuts dusted with powdered sugar. Because really, what's better than a herby latke followed by a bite of warm, jelly-filled dough?
👉 Top tips
- Mind Your Oil Temperature: Maintain the oil at a steady medium heat; too hot, and the latkes burn on the outside while staying raw inside; too cool, and they become greasy.
- Don't Crowd the Pan: Fry a few latkes at a time, ensuring ample space around each; overcrowding lowers the oil temperature, leading to soggy results.
- Use a Food Processor for Grating: Utilizing a food processor not only speeds up the grating process but also produces uniform shreds, promoting even cooking.
- Air Dry: Let latkes drain on a wire rack, not paper towels-trapped steam makes the undersides soggy. The rack keeps airflow moving, so they stay firm and crisp.
🤷♀️ Recipe FAQs
Absolutely! If you're looking to cut down on oil, baking is a great option. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the formed latkes on the sheet, lightly brush or spray them with oil, and bake for about 25 minutes, flipping halfway through, until they're golden and crispy.
You can prep the mixture in advance, but for the best texture, fry them fresh. The latke mix can be made up to two days ahead and stored in an airtight container in the fridge. When you're ready to serve, just shape and fry-freshly cooked latkes always beat reheated ones.
The salt in the recipe will cause the shredded zucchini to keep excreting water. So if the mixture is too loose, mix in some extra gluten free flour to get them to bind up.
These delicious latkes are best enjoyed fresh, but if you've got leftovers, they store and reheat beautifully. Here's how to keep them crisp and delicious:
❄️ Refrigerating:
Let the latkes cool to room temperature, and place them in a single layer in an airtight container, separating layers with parchment paper to prevent them from sticking together. They'll keep well in the fridge for up to three days.
🔥 Oven Reheating:
Preheat the oven to 375°F (190°C). Arrange latkes on a baking sheet and bake for 10-12 minutes, flipping once, until they're crisp and heated through. If reheating from frozen, add a couple of extra minutes.
⚡️ Air Fryer Reheating:
Set the air fryer to 375°F (190°C) and arrange the latkes in a single layer. Cook for 5-7 minutes, shaking the basket or flipping them halfway through. This method is the best for keeping them crispy!
✌️ More vegan Jewish bangers:
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Zucchini Latkes (Gluten-Free, Kosher for Passover)
Equipment
- food processor (optional)
- Air Fryer (optional)
Ingredients
- 3 cups zucchini shredded (about two medium squashes)
- 1 large onion shredded
- 2 teaspoon garlic minced
- ½ cup gluten-free flour
- ¼ cup parsley chopped
- 1 teaspoon coriander seeds crushed
- ¼ teaspoon ground black pepper
- ½ teaspoon salt or to taste
For frying:
- ½ cup canola oil or sunflower oil
For Air Frying:
- Cooking spray or olive oil
Optional Garnishes:
- Parsley leaves
- Dill leaves
- Vegan sour cream
- Minced red onion
Instructions
- Grate the zucchini and onion using a food processor with a shredding disc or box grater.
- Place the shredded squash and onion into a colander or wire mesh strainer and squeeze out and discard as much liquid as possible. Transfer the drained mixture to a large bowl.
- Add the minced garlic, gluten-free flour, chopped parsley, crushed coriander seeds, black pepper, and salt. Stir until the mixture is well combined and loosely holds together.
- For frying, heat canola or sunflower oil in a large skillet over medium heat. Once the oil is hot, scoop approximately ¼ cup of the mixture for each latke and flatten slightly. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer the latkes to a wire rack suspended over a baking sheet to drain excess oil. Repeat with the remaining mixture, adding more oil as needed. If you are cooking a large batch, you can keep the wire rack and baking pan in an oven set to 250°F (120°C) to keep them warm while cooking the remaining batches.
- For air frying, preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray or brush with olive oil. Form the zucchini mixture into small patties and place them in the basket in a single layer. Lightly spray or brush the tops with oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm, garnished with parsley leaves, dill leaves, or minced red onion if desired.
Notes
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Reshyll says
These zucchini latkes turned out super crispy and light on the inside. My new fav!