Feel free to experiment and use a variety of vegetables, including sweet potatoes, beetroot, regular potatoes, and other seasonal veggies that go well with potato pancakes.
Recipe By: Sofia
Ingredients for Recipe:
- 450 grams of zucchini
- One carrot
- Half an onion (either red or white, or one stalk of spring onions)
- One garlic clove
- Half a bunch of flat parsley
- *2 tablespoons flaxseeds*4 tablespoons corn starch (made from corn or potatoes)
- One teaspoon each of salt, pepper, paprika powder, and ground cumin (1/2 tsp)
Instruction for Recipe:
- Grate the zucchini, put it in a strainer, sprinkle with a little salt, and let it sit for a short while to drain.
- Peel, grate, and transfer the carrot to a bowl in the interim.
- Add the zucchini to the bowl after giving it a good squeeze with your hands to remove as much liquid as possible.
- Add the parsley, onion, and garlic to the bowl after finely chopping them.
- Add the ground flaxseeds to the veggies, along with the cornstarch and spices, after processing them into flour in a small blender*.
- Combine the ingredients thoroughly, then manually shape two heaping scoops of the mixture into patties. In a well-coated pan, fry them over medium heat for about 5 minutes on each side, or until golden brown.
Plant-based zucchini pancakes: easy, tasty, and nutritious! Easy zucchini fritter recipe that is gluten-free, vegan, and devoid of eggs and flour! A few basic components will do the trick!
I suppose I should stop acting like I’m the first person to cook Vegan zucchini pancakes—there have undoubtedly been others—so perhaps I should rephrase that. Here’s the yummy Vegan zucchini pancakes. These Pancakes tasted fantastic right from the beginning when I tested the recipe. Extraordinary. So flavorful.