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!
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.
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
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.