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Nutrition Facts
Serving Size 1 (248g) Recipe makes 4 servings The following items or measurements are not included below: fresh ground pepper
Calories 213
Calories from Fat 105		(49%)
Amount Per Serving		%DV
	Total Fat 11.7g	18%
	Saturated Fat 9.2g	45%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 229mg		9%
Potassium 642mg		18%
Total Carbohydrate 23.8g		7%
	Dietary Fiber 3.5g	14%
	Sugars 4.2g
Protein 5.9g		11%
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Vegan Zucchini and Potato Latkes

Recipe #396661 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Joey Z.
Oct 27, 2009

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.

SERVES 4 (change servings and units)

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)

Directions

1
Mix the zucchini, potato and onion together.
2
Blend the tofu until smooth and add to the zucchini mixture.
3
In another bowl mix the flour, bread crumbs, pepper, garlic powder and salt. Combine it into the zucchini tofu mixture.
4
Heat a large non-stick skillet and add 3 tablespoons of coconut oil.
5
Form into pancake type of patties and drop into the hot oil. Fry on one side then the other until golden brown.
6
Add more oil to the pan as needed.
7
Put on paper towels to remove the excess oil.
8
Serve warm with apple sauce and/or Vegan sour cream.
9
Bon Appetit!