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!

  Shaped and ready to go in the oven.

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.

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