
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:
- Place the grated zucchini and potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- 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.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 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.
- 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.
- Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
- 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!