 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
Directions:
1. Garden Potato Pancakes
2. 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
3. ServingsPrep: 20 min. Cook: 5 min./batch
4. Ingredients
5. •2 medium zucchini, grated
6. •2 eggs
7. •1/4 cup whole wheat flour
8. •1/2 teaspoon salt
9. •1/4 teaspoon pepper
10. •1/4 teaspoon dried basil
11. •1 large onion, finely chopped
12. •1 medium potato, grated
13. •1 medium carrot, grated
14. •1/3 cup frozen corn, thawed
15. •1/4 cup shredded sharp white cheddar cheese
16. •Oil for frying
17. •Cracked black pepper and sour cream, optional
18. Directions
19. •In a strainer or colander, drain zucchini, squeezing to remove excess
20. liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper
21. and basil until blended. Stir in onion, potato, carrot, corn, cheese
22. and zucchini.
23. •In an electric skillet, heat 1/4 in. of oil to 375°. Working in
24. batches, drop vegetable mixture by 1/3 cupfuls into oil; press to
25. flatten slightly. Fry 2-3 minutes on each side or until golden
26. brown. Drain on paper towels. If desired, sprinkle with cracked
27. pepper and serve with sour cream. Yield: 12 pancakes.
28. © Taste of Home 2013
|
|