Vegan Zucchini and Potato Latkes

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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!