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    You are in: Home / Recipes / Vegan Zucchini and Potato Latkes Recipe
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    Vegan Zucchini and Potato Latkes

    Vegan Zucchini and Potato Latkes. Photo by Chef Joey Z.

    1/1 Photo of Vegan Zucchini and Potato Latkes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef Joey Z.'s Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Vegan Zucchini and Potato Latkes

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 213.1
     
    Calories from Fat 105
    49%
    Total Fat 11.7 g
    18%
    Saturated Fat 9.1 g
    45%
    Cholesterol 0.0 mg
    0%
    Sodium 229.4 mg
    9%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.1 g
    16%
    Protein 5.9 g
    11%

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