Zucchini Latkes (V, V+, GF Option)
January 3, 2020
Ingredients
- 4 cups grated zucchini
- 1/2 cup vegan parmesan (I use Good Earth brand)
- 1 1/4 cup all-purpose flour or gluten-free flour of choice
- 4 tablespoons vegan butter, melted
- 1/3 cup nutritional yeast
- 1 small red onion, diced
- Salt and pepper to taste
- 2 teaspoons chopped garlic
- Olive oil, or olive oil spray for frying
- This recipe is adapted from lovingitvegan.com
Directions
- Step 1 First, grate enough zucchini for 4 cups. I use 4 medium zucchini.
- Step 2 Lay it out on a pan and press down with cheesecloth or paper towels to remove some of the moisture. Then sprinkle with salt and let sit for 5 minutes so more water is drawn out.
- Step 3 Using this same method, remove the additional moisture and then transfer the zucchini into a large bowl.
- Step 4 Add 1 cup flour and the nutritional yeast and mix. Then add the garlic, onions and vegan butter and mix thoroughly.
- Step 5 In a large fry pan, spray the bottom with oil and heat.
- Step 6 Using a 1/4 cup measure, scoop out the mixture into the pan and press down. I used the spray on the back of the ‘flipper’ before pressing down, so it did not stick.
- Step 7 Let cook on medium-high for 3 minutes on each side. Watch carefully as every stovetop varies. The latkes should be golden brown.
- Step 8 When done, you can place on a tray and put in a warm oven at 250 °F. I find I am able to make 3 to 4 latkes at a time so keeping them warm is a great option.
- Step 9 When ready, remove from heat plate and serve.
- Step 10 These are lovely served with vegan sour cream (I use Tofutti)
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