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Crispy Zucchini Potato Pancakes | Nutrition Stripped
Eat Well Dec. 31. 2019
Breakfast

Crispy Zucchini Potato Pancakes

Dec. 31. 2019
Breakfast
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Founder of NS and Creator of The Method

Add a little crunch to your next breakfast or brunch with these Crispy Zucchini Potato Pancakes.

When it comes to perfectly crispy potato pancakes you might think using extra oil is the way to go. We’re here to tell you that just isn’t the case. The key to crispy golden brown sides is removing as much moisture from your vegetables as possible.

When it comes to cooking, browning and moisture just don’t mix, so be sure to squeeze your potatoes, zucchini, and onions extra hard before mixing. You will get crispy browned edges, and a nice little workout before breakfast!

Optimizer Options

Keep it balanced by adding protein to your meal, healthy fat, and tons of fiber from vegetables like a green salad. We like adding a few of our favorite brunch options that go wonderfully with these Crispy Zucchini Potato Pancakes.

Healthy Hack

These Crispy Zucchini Potato Pancakes and apple sauce or the perfect pair, but we like to spice things up by cooling it down with our favorite plant-based cashew ranch dipping sauce.

For the Cashew Ranch Dressing

1 cup raw cashews, soaked overnight or at least 8 hours

juice from 1 lemon

3/4 cup unsweetened almond milk

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

Directions

step 1

In a Vitamix blender, combine cashews, almond milk, lemon juice, garlic powder, and onion powder and blend until smooth and creamy.

Pour into a small mixing bowl and fold in fresh dill and chives. Salt and pepper to taste.

The Recipe

Serves makes about 8 latkes

Print

Ingredients

1 medium-sized zucchini, ends removed

1 medium-sized potato, peeled

1 small onion, peeled and finely chopped

1/4 cup gluten-free matzo meal (or gluten-free all-purpose flour)

1 egg

zest from half a lemon

2 tablespoons avocado oil

Salt and pepper to taste

 

 

Directions

Step 1

Grate potato and zucchini using a box grater. Place a dish towel flat on your cutting board or counter, and place chopped onion and grated zucchini and potato in the center.

Fold together the corners of the towel, forming a “sack” of your grated vegetables and twist the top of the sack until as much liquid is squeezed out as possible.

Step 2

in a large mixing bowl, whisk together egg, gluten-free matza meal, and lemon zest. add vegetables and fold together until well combined.

In a large skillet, heat avocado oil until shimmering. Form a ball from the batter, about 1/2 cup, flatten slightly and carefully place in the skillet.

Step 3

Cook pancakes until they are golden brown and crispy, about 3 minutes each side. Salt and pepper to taste

Place latkes on a metal cooling rack while you cook the remaining latkes. Serve with apple sauce, Cashew Ranch Sauce and fresh dill.

Enjoy!

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop. Store leftovers in the fridge for up to two days. Reheat in the oven before serving.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home! Share your image on Instagram too by tagging #nutritionstripped!

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