Vegan Zucchini and Potato Latkes
50 mins (prep 20, cooking 30)
12 ingredients
4 servings
I made this the other day and really enjoyed this recipe. It's Vegan but if you want to use eggs instead of tofu it will work out fine. I used coconut oil in this because it not only lends a really nice flavour to the latkes but it can handle high heat.

Categories:  <-60-mins , vegan , european , main-dish , vegetarian , potato , jewish-(ashkenazi) , vegetable , time-to-make ,
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Serving Size (260.35 g)
Servings 4
Amount per Serving
Calories 183.66 Calories from Fat 110.88
% Daily Value *
Total Fat 12.32g 75.8%
Saturated Fat 9.84g 196.79%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 152.78mg 25.46%
Total Carbohydrate 15.48g 20.64%
Dietary Fiber 3.81 g 60.91%
Sugars 0.05 g %
Protein 7.91g 63.27%
Vitamin A 1160.34IU% Vitamin C 80.68mg%
Calcium 53.7mg% Iron 2.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, firm tofu, seasoned bread crumbs, fresh ground pepper