Zucchini Potato Pancakes | FoodByMaria Recipes
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Vegan Zucchini Potato Pancakes

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Prep

15 minutes

Cook

15 minutes

Yield

10-12

Who doesn’t love pancakes for lunch or dinner? Even though there is nothing wrong with whipping up traditional pancakes outside of breakfast, I do love something savory for lunch or dinner versus sweet. Plus, regular pancakes basically have 0 nutritional benefits in them. These savory zucchini potato pancakes however are delicious. They are the perfect meal or snack and have both zucchini and potatoes hidden inside of them. They’re crispy, and perfect when paired with a side of sour cream and chives for dipping. 

Zucchini Potato Pancakes on serving plate with dipping sauce

Why you’ll love these zucchini potato pancakes: 

  • They are crispy 
  • They are vegan-friendly 
  • Make them in just 30-minutes 
  • Hideaway those veggies from your picky eaters 

Zucchini Potato Pancakes on serving plate with dipping sauce

How do you make savory pancakes? 

This recipe is simple and like I said, can be made in just a half-hour. You can even whip these up and save them in the fridge for quick lunches or snacks throughout the day. Here’s how you make these delicious, crispy zucchini potato pancakes: 

  1. 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
  2. In a large skillet, heat 1/8 inch of avocado oil and butter
  3. Using a tbsp. begin dropping 2 tbsp. onto the hot oil and flatter to cook.  You can use a spatula to slightly mold them into your desired shape but be aware of the hot oil
  4. Each pancake should cook 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
  5. Serve warm with desired toppings (I love it with sour cream and chives) 

Zucchini Potato Pancakes on serving plate with dipping sauce

Why are zucchini’s so great? 

Zucchinis are such a wonderful veggie. First off, you can hide them in baking. YES like you can legit bake with zucchinis and force your kids to eat veggies without them even knowing. Try them in this Double Chocolate Zucchini Cookie recipe for example. Secondly, zucchinis are so good for you. They are: 

  • Rich in nutrients 
  • High in antioxidants 
  • Contribute to healthy digestion 

And that’s just to list a few. They have so many other added benefits.

What’s your fav way to eat zucchinis?

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Zucchini Potato Pancakes on serving plate with dipping sauce

Vegan Zucchini Potato Pancakes

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10-12
  • Category: Vegan Meals
  • Cuisine: Eastern Europe Inspired
  • Diet: Vegan
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Description

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.

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 flatter to cook.  You can use a spatula to slightly mold them into your desired shape but be aware of the hot oil.
Each pancake should cook 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.

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)

Keywords: sweet, recipe, vegan, crispy

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