Chef:  Vicki Brett-Gach
Makes: 20 (3-inch) pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 4 medium russet or Yukon Gold potatoes, scrubbed, unpeeled, and shredded
  • 1 medium sweet potato, peeled and shredded
  • 1 medium zucchini, shredded
  • 1 medium Vidalia onion, minced
  • 1/4 c white whole wheat flour
  • 1 1/2 T nutritional yeast
  • 1 1/2 t kosher salt
  • 1/2 t black pepper

Directions 

  1. Preheat oven to 450 degrees. Line 2 baking sheets with baking parchment.
  2. Place the shredded potatoes, shredded sweet potatoes, shredded zucchini, and minced onion in a large colander in the sink, and allow excess moisture to drain.
  3. In a large bowl, mix together the flour, nutritional yeast, salt, and pepper.
  4. Squeeze out the excess liquid from the vegetables in the colander, one handful at a time. Then add the vegetables to the large bowl of seasoned flour. Combine well, making sure all of the vegetables become well coated with flour.
  5. Scoop out rounded heaping tablespoons of the latke batter, and place on the baking sheets to create 3-inch pancakes. Use a spoon or spatula to flatten evenly.
  6. Bake for 20-22 minutes or until golden brown. Remove from oven and serve warm with your favorite toppings.

Connect with Vicki on Facebook and follow her Ann Arbor Vegan Kitchen blog at AnnArborVeganKitchen.com for new recipes as soon as they are published.

 

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