Vegan Zucchini Pancakes

Healthy, dietary, quick, made from simple products. Lenten zucchini pancakes are suitable for those who are watching their figure or observing fasting. They are prepared quickly and easily. Oat milk can be replaced with any other plant milk, such as coconut or soy milk.
cook time: 30 min
Hazel Farrow
Vegan Zucchini Pancakes

Nutrition Facts (per serving)

106
Calories
8g
Fat
8g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic (dry) 0.5 tsp
Salt to taste
Ground black pepper to taste
Wheat flour 2 tbsp
Milk (oatmeal) 50 ml
Zucchini 400 g
Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to fry lean zucchini pancakes? Prepare all the necessary ingredients. Ingredients. You can use zucchini instead of zucchini.

Step 2

Step 2
Wash the zucchini, dry it, cut off the stem and tip. Grate the zucchini on a medium grater. If the zucchini has given too much liquid, you can squeeze out the zucchini mass a little so that you don’t have to add too much flour later. Place the grated zucchini in a bowl.

Step 3

Step 3
Pour oat milk into the zucchini mixture, add flour, dry garlic, salt and pepper. I also added some French herbs from the mill.

Step 4

Step 4
Mix the mixture thoroughly until smooth. If the mass is too liquid, you can add a little more flour. Donʼt overdo it or the pancakes wonʼt be as tender! Better try baking a test pancake. If the taste and consistency are satisfactory, then there is enough flour. If not, then add, but little by little.

Step 5

Step 5
Heat vegetable oil in a frying pan. Spread the zucchini mixture with a tablespoon, forming small even pancakes. Fry the pancakes over medium heat for 3-4 minutes on each side.

Step 6

Step 6
Serve the zucchini fritters hot. If you are fasting, then without anything, and if not, then you can do it with sour cream. Bon appetit!

Additional rubrics

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