Here’s a vegan version of Delicious Zucchini and Potato Pancakes along with instructions and nutrition information:

Ingredients:

  • 2 medium zucchinis, grated
  • 2 medium potatoes, grated
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chickpea flour (or any other flour of your choice)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • Vegan sour cream or yogurt, for serving (optional)
  • Chopped fresh herbs for garnish (optional)

Instructions:

  1. Place the grated zucchini and potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  2. In a large mixing bowl, combine the grated zucchini, potato, chopped onion, minced garlic, chickpea flour, nutritional yeast, baking powder, salt, and black pepper. Mix well until everything is evenly combined.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  4. Scoop about 1/4 cup of the zucchini and potato mixture and form it into a pancake shape. Place it in the hot skillet and flatten it slightly with a spatula. Repeat with the remaining mixture, cooking the pancakes in batches if necessary.
  5. Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Add more olive oil to the skillet as needed for each batch.
  6. Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
  7. Serve the zucchini and potato pancakes hot, optionally topped with vegan sour cream or yogurt and garnished with chopped fresh herbs.

Nutrition Information (per serving, makes about 8 pancakes):

  • Calories: Approximately 100
  • Total Fat: 4g
  • Saturated Fat: 0.5g
  • Sodium: 190mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 3g

Enjoy these Delicious Zucchini and Potato Pancakes as a tasty and nutritious meal or snack!