Vegan Zucchini Potato Pancakes
Serves 10
15 mins prep
15 mins cook
30 mins total
These crunchy vegan Zucchini Potato Pancakes are perfect for brunch, lunch, a snack, or an easy dinner. They are great paired with sour cream and chives for dipping.
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In a large bowl, squeeze any excess liquid from the potatoes and zucchini. Discard liquid and clean the bowl. To the same bowl, stir together all the ingredients till well combined.
In a large skillet, heat 1/8 inch of avocado oil and butter.
Using a tbsp. begin dropping 2 tbsp. onto the hot oil and flatten to cook. You can use a spatula to slightly mold them into your desired shape but be aware of the hot oil.
Cook each pancake for 2 minutes on each side until perfectly golden. Remove pancakes and place them onto a paper towel to remove any excess oil! Repeat till you've used up all the batter.
Serve warm with desired toppings.
