Zucchini and Potato Pancakes (Paleo, Vegetarian, Whole30)
Author: 
Recipe type: Appetizer, Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
An appetizer, side dish or the start of an amazing breakfast dish!
Ingredients
  • 4 Cups shredded zucchini (about 2 medium zucchinis)
  • 1½ Cups of shredded Russet potatoes (about 2 medium potatoes)
  • 1 Large organic egg
  • 2 Tbs chopped basil (or cilantro or parsley)
  • ¼ Cup nutritional yeast
  • ¼ Cup almond flour
  • ⅓ Cup sliced scallions (green parts only)
  • 1¼ Tsp Salt, divided
  • 1 Tsp Pepper
  • ½ Tsp garlic powder
  • ½ Tsp red pepper flakes (optional)
  • 1 Tbs olive oil
Instructions
  1. Place the shredded zucchini and potatoes into a sieve over a bowl.
  2. Add ¼ Tsp salt to the zucchini and potato mixture and combine the mixture.
  3. Let the mixture sit for about 10 mins to allow some moisture to drain.
  4. After about 10 mins, use cheesecloth or a clean linen towel to squeeze any remaining liquid from the zucchini and potato mixture.
  5. In a large bowl, combine the zucchini and potato mixture, the basil, nutritional yeast, almond flour, scallions, salt, pepper, garlic powder and red pepper flakes (if using).
  6. Heat a large skillet or grill pan to medium high heat and coat with the olive oil.
  7. Using a measuring cup, place ¼ to ⅓ cup of the mixture directly onto the hot pan...keep going until the mixture is all used.
  8. Once browned on one side, it will take about 4-6 minutes, turn the pancakes and brown the other side, for another 4-6 minutes.
  9. Serve!
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/09/08/zucchini-and-potato-pancakes-paleo-vegetarian-whole30/