Directions:
- Garden Potato Pancakes
- My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. —Peggy Roos, Minneapolis, Minnesota
- ServingsPrep: 20 min. Cook: 5 min./batch
- Ingredients
- •2 medium zucchini, grated
- •2 eggs
- •1/4 cup whole wheat flour
- •1/2 teaspoon salt
- •1/4 teaspoon pepper
- •1/4 teaspoon dried basil
- •1 large onion, finely chopped
- •1 medium potato, grated
- •1 medium carrot, grated
- •1/3 cup frozen corn, thawed
- •1/4 cup shredded sharp white cheddar cheese
- •Oil for frying
- •Cracked black pepper and sour cream, optional
- Directions
- •In a strainer or colander, drain zucchini, squeezing to remove excess
- Liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper
- And basil until blended. Stir in onion, potato, carrot, corn, cheese
- And zucchini.
- •In an electric skillet, heat 1/4 in. of oil to 375°. Working in
- Batches, drop vegetable mixture by 1/3 cupfuls into oil; press to
- Flatten slightly. Fry 2-3 minutes on each side or until golden
- Brown. Drain on paper towels. If desired, sprinkle with cracked
- Pepper and serve with sour cream. Yield: 12 pancakes.
- © Taste of Home 2013
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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