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These vegan zucchini corn Pancakes are delicious. Packed with juicy sweet corn, fresh zucchini, and a lovely spice mix, this dish is a perfect snack for every time. Serve this Vegan Zucchini Corn Pancake with any protein, salad mix, or wrap for a filling lunch or dinner—kid-friendly and crowd-pleasing.
Vegan Zucchini Corn Pancakes are our family favorite. My kids always make faces while eating Zucchini dishes, but they love these pancakes. Trust me on this. These pancakes are little bundles of taste; you can't just eat one after starting.
How to make Vegan Zucchini Corn Pancake?
Making vegan zucchini corn pancakes is relatively easy, and contrary to popular belief, you do not need eggs or any nonvegan binding agent. Growing up in a vegetarian Indian household where egg was not consumed, I learned that naturally.
Primarily we use gram flour /chickpea flour /Garbanzo beans flour, or all-purpose flour as a binding agent for all our koftas, fritters, tikkas, kebabs, and whatnot. Using gram flour is preferable because they have high protein content and gluten-free properties.
You May Want To Check My Popular Pancakes Recipe,
Korean Vegetable Pancake
Scallion Pancake
Ingredients Needed?
Zucchini-I have used fresh green zucchini for the recipe. They have good flavor.
Potato-Yukon gold potatoes are the best since they are better and more delicate.
Corn Kernels-Canned Ones work just fine.
Onion and garlic(minced) Chop them to mix in the pancake
Green Onion-for the most delightful fresh onion flavor.
Cilantro Leaves
Chickpea Flour-Love, this binding agent
Baking Powder
Red Pepper Flakes
Turmeric Powder
Garam Masala Powder
Salt
How to prepare Zucchini and Potato for Pancakes?
Grated zucchini and potato are used in this recipe. After grating them place them into a tea towel. Grab from all four corners to form a tight pouch. Squeeze them nicely so that the excess water drains. Fresher the zucchini is more water will come out of it.
How to Serve?
I serve them with any of these, like, vegan aioli, tzatziki dip, chili garlic dip, and cilantro chutney. Any homemade dip or chutney will work. They are great for lunch boxes as well. I use them as pita pocket filling and Serve them with salad greens. They are filling and quite delicious.
Can we freeze them?
Yes. I have stored them in a freezer-safe container in the fridge for about two weeks. First, cook them thoroughly and then let them come to room temp. After that, store them in freezer-safe containers or even ziplock bags. Do not store them once you thaw them. Before serving, warm them in the oven, air fryer, or pan.
New Recipes
Vegan Zucchini Corn Pancake
Ingredients
- 2 Medium Zucchini
- 1 Medium Potato
- 1 Cup Green Onion
- 1 Small Onion
- 1 Cup Corn Kernels (Canned or frozen)
- 1 Tsp Minced Garlic
- 1 Tsp Red Pepper Flakes
- Salt to taste
- 1 Tsp Baking Powder
- 1.5 Cups Chickpea Flour
- 1 Tsp Turmeric Powder
- ½ Tsp Garam Masala Powder
- ½ Cup Fresh Chopped Cilantro
- Oil for shallow frying .
Instructions
- After washing and drying the zucchini and potato, grate them.
- Place them into a kitchen towel and squeeze them to remove excess water.
- Drain the canned corn.
- Take a big mixing bowl and combine everything except oil.
- Mix well until combined. Make sure the mixture has a pourable consistency.
- If it looks too tight, add one tbsp of water however I am sure you won't need that.
- Heat a large non stick or cast iron pan with 3 tbsp of oil
- Scoop the batter and spread in the pan .Make a small pancake of your desired size and thickness.
- I have kept mine small and medium thickness.
- If your pan is big ,you can cook three or four pancakes at a time.
- Repeat with all the remaining batter .
- Making them crispy or a little soft should be your personal choice.
- Serve warm with salad leaves and the dip of your choice.
- Enjoy.
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