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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


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.


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


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.


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