Sides Warm Side Dishes

Garlicky Potato-Zucchini Pancakes

This vegan potato and zucchini pancake recipe is inspired by Slovak zemiakové placky. It preserves some traditional elements (potatoes, garlic, etc), but does take some departures (vegan sour cream, etc). I also prepare them by baking them, instead of frying them. All in all, they are easy to make, smell amazing baking in the oven, and work well as a side, especially with Soy Curl Paprikash.

This is a revised recipe. I realized it could be a much easier to execute, and decided to make some improvements. I used a package of shredded hash browns and a package of shredded zucchini to save on time. If you prefer, you can also manually shred potatoes and/or zucchini with a hand grater or by using a food processor with the shredding disc. I hope you enjoy these delicious and simple vegan potato zucchini pancakes!

Garlicky Potato-Zucchini Pancakes

2 cups shredded zucchini (OR 1 10.7 ounce package of zucchini spirals)

4 1/2 cups shredded potatoes (OR 1 16 ounce package of frozen shredded hashbrowns)

4 garlic cloves, finely chopped

½ tsp garlic powder

1½ tsp dried marjoram

½ tsp salt

½ cup vegan sour cream

½ cup flour

4 Tbsp vegan butter, melted

1. Preheat oven to 400º F.  Line a cookie sheet with parchment paper.  Then, combine everything listed above in a large mixing bowl.

2. Using your hands, shape mixture into 6 pancakes and place evenly spaced on cookie sheet. Place in oven and bake for 25 minutes.  After 25 minutes, move the oven rack to the top, and BROIL on HIGH for ~1 minute or until they are crispy brown on top.  Watch closely to make sure they do not burn.  Remove cookie sheet from oven. Flip pancakes over with a spatula, and return to the oven.  Broil on HIGH for ~1 minute, or until the other side is crispy and brown enough for you. Again, always watching them to make sure they don’t burn.

3.  Remove from oven. Serve immediately.

3 replies on “Garlicky Potato-Zucchini Pancakes”

[…] This is a revised vegan paprikash recipe. It’s still the kind of meal that you want to serve over noodles, mashed potatoes, millet, rice or with some hearty bread, but it’s quicker and more flavorful than the original recipe. It also tastes awesome paired with Garlic Potato-Zucchini Pancakes. […]

Thanks for asking! Manually shred the potatoes into a bowl with enough cold water to cover them, and then, drain them off and pat them dry right before incorporating them in the recipe. I’ve also read that you can reverse discoloration by placing the shredded potatoes in a bowl with cold water and a little vinegar or lemon juice, but I’ve never tried this method.

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