Sometimes inspiration comes in the form of ‘payday isn’t for 2 more days, so use what you have in the fridge’. This recipe comes from precisely that situation. Thank goodness Trillium Haven Farm CSA and Doorganics day was yesterday, so at least there were fresh veggies from which to create goodness. The result is Vegan Zucchini Pancakes not to be confused with a prior post, Zucchini Fritters which are definitely NOT vegan (goat cheese).
Vegan Zucchini Pancakes
Cucumber Salad (topping)
- 1 lb tomatoes
- 2 small cucumbers
- 1T balsamic vinegar
- 2 tsp EVOO
Pancakes
- 1 1/2 zucchini or summer squash, shredded
- 1 medium, sweet yellow onion
- 1/4-1/2 tsp salt (to taste…err on the side of less)
- 3 cloves garlic, chopped
- 1/2 C egg substitute
- 1/8 tsp fresh ground nutmeg
- 3 T flour
- 2 T fresh basil, chiffonade
- 2 T Parmesan cheese (if Vegetarian, do not include for Vegan)
Directions:
1. To create the cucumber salad chop the tomatoes and cucumbers coarsely and top with EVOO and balsamic vinegar. Set aside.
2. Grate the zucchini and onion, roll up in paper towel or cheesecloth and squeeze until it is fairly dry.
3. Combine the pressed zucchini and ionion with garlic, salt, basil, nutmeg, fake eggs, flour, salt and pepper.
4. Heat oil in a heavy-bottomed skillet. Pour 1/4 C of the batter into the oiled pan. The batter will be lumpy. Let the pancake completely brown on one side then flip to brown the other side. Remove from the pan and place on paper towels.
5. When you are ready to serve, top the pancakes with the cucumber salad and enjoy.
Thanks to a reader for writing in that the original recipe for these pancakes were too salty! I’ve changed the recipe to account for her feedback. If you are putting these on a bun or in a flatbread, you will need additional salt, but if just eating as a pancake, please follow the change in added salt. Thanks!
Veg Bon Vivant 
just the recipe i needed for this week! thanks!
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I made these last night, and they turned out so salty as to be inedible. Any ideas what went wrong? I thought I followed your measurements exactly.
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Oh no! I didn’t have the salty experience. Depending on if you use kosher salt or table salt you will get a different result. When I work with zucchini, I squeeze out my veg after it sits with the salt in paper towels I feel like that might help remove excess, but a regular towel should do the trick too. If I think of anything else Ill let you know. I’m terribly sorry you encountered that experience.
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I used table salt. That could have been the problem, as the teaspoon looked like an awful lot going in. I’m confused about what you say about squeezing out the zucchini after sitting with the salt. The recipe says to add the salt with a bunch of the other ingredients after the zucchini has been squeezed. Was that where I went wrong?
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I don’t know…I would say just reduce the salt altogether, if you ran salt and cheese that might have put it over the top.
I’ll alter the recipe above so that we can all learn from your experience. Should we go with 1/2 tsp? Or less? What do you think?
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