Vegan corn cheese zucchini pancakes. There's so much deliciousness going on in these perfect savory zucchini & corn pancakes. Your taste buds are greeted with the mellowness of the pancake batter and the zucchini, then you get a burst of sweet from the corn, a bite of heat from the jalapeno pepper, and hints of savory and pepper from the turmeric, salt, and chives. Combine zucchini, corn, onion, and Parmesan cheese in a large bowl.
Sprinkle over the salt and mix in. The salt will help release the excess water from the zucchini. To the zucchini and corn mixture, add the cornmeal, flour, salt and pepper, vegan parmesan (or nutritional yeast), the flax "egg" mixture and non-dairy milk. You can cook Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Vegan corn cheese zucchini pancakes
- You need 180 ml of nondairy milk or water.
- It’s 120 g of oats.
- It’s 70 g of corn flour.
- You need 2 tbs. of nutricional yeast.
- Prepare 1 tbs. of lemon juice.
- You need of salt and pepper.
- Prepare 1 of chopped onion (purple).
- It’s 1 of grated zucchini.
Meanwhile, heat a large skillet on high heat. In a large bowl mix together the squeezed zucchini, onion, flour, nutritional yeast, flax mixture, and garlic. Scoop up enough for one fritter in your hands, and form a patty. These easy, crispy zucchini cauliflower fritters are your meat-free and veggie burger alternative!
Vegan corn cheese zucchini pancakes instructions
- Blend everything exept onion and zucchini.
- Transfer in a bowl and add onion and zucchini.
- Bake in a pan on each side for 2-3 min.
- Serve with fresh tomatos.
They need just four ingredients, minus the spices! Place the grated zucchini in a bowl with the remaining ingredients and mix well. Heat a nonstick skillet over medium heat. Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl.