Vegan Zucchini Potato Pancakes
These crunchy vegan Zucchini Potato Pancakes are perfect for brunch, lunch, a snack, or an easy dinner. They are great paired with sour cream and chives for dipping.
Servings 10 -12
Ingredients
- 1 cup shredded zucchini 1 medium zucchini
- 2 shredded potatoes 2 medium potatoes
- 1 shredded yellow onion medium-sized
- 1/3 cup all-purpose flour
- 1 vegan egg replacement
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 teaspoon pepper
- avocado oil for frying
- 1/3 cup vegan butter for frying
- sour cream and chives to serve
Instructions
- In a large bowl, squeeze any excess liquid from the potatoes and zucchini. Discard liquid and clean the bowl. To the same bowl, stir together all the ingredients till well combined.
- In a large skillet, heat 1/8 inch of avocado oil and butter.
- Using a tbsp. begin dropping 2 tbsp. onto the hot oil and flatten to cook. You can use a spatula to slightly mold them into your desired shape but be aware of the hot oil.
- Cook each pancake for 2 minutes on each side until perfectly golden. Remove pancakes and place them onto a paper towel to remove any excess oil! Repeat till you've used up all the batter.
- Serve warm with desired toppings.
Video
Notes
Vegan Egg replacements I like using are the Bob's Red Mill blend or a flax egg (1 tbsp. ground flaxseed + 3 tbsp. warm water combined and set for 5 minutes till thickened)
