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Vegan Zucchini and Potato Latkes

Vegan Zucchini and Potato Latkes Recipe

I made this the other day and really enjoyed this recipe. It's Vegan but if you want to use eggs instead of tofu it will work out fine. I used coconut oil in this because it not only lends a really nice flavour to the latkes but it can handle high heat.
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Prep Time 20 mins
Cook Time 30 mins
Course Appetizer/Snack
Cuisine Vegan
Calories 213.2 kcal

Ingredients
  

  • 4 cups zucchini (grated)
  • 1 medium potato (grated)
  • 1 medium onion (chopped)
  • 3/4 cup firm tofu (equal to 3 eggs)
  • 3 tablespoons flour
  • 2 tablespoons seasoned bread crumbs
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon garlic powder (or more if you like)
  • 1/4 teaspoon salt
  • 3 tablespoons coconut oil (or other light oil)

Instructions
 

  • Mix the zucchini, potato and onion together.
  • Blend the tofu until smooth and add to the zucchini mixture.
  • In another bowl mix the flour, bread crumbs, pepper, garlic powder and salt. Combine it into the zucchini tofu mixture.
  • Heat a large non-stick skillet and add 3 tablespoons of coconut oil.
  • Form into pancake type of patties and drop into the hot oil. Fry on one side then the other until golden brown.
  • Add more oil to the pan as needed.
  • Put on paper towels to remove the excess oil.
  • Serve warm with apple sauce and/or Vegan sour cream.
  • Bon Appetit!

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Nutrition

Serving: 249gCalories: 213.2kcalCarbohydrates: 23.8gProtein: 5.9gFat: 11.7gSaturated Fat: 9.2gSodium: 229.5mgFiber: 3.5gSugar: 4.2g
Keyword < 60 Mins, European, Potato, Vegan, Vegetable
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