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Zucchini-Potato Pancakes

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Zucchini-Potato Pancakes
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 12
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Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.

Ingredients

1 1/4
cups shredded zucchini (about 1 medium)
3
medium potatoes, peeled, shredded (3 cups)
1
large onion, finely chopped (1 cup)
1/3
to 1/2 cup all-purpose flour
1
egg
3/4
teaspoon salt
1/2
teaspoon pepper
Vegetable oil for frying
Sour cream, if desired
Chopped fresh chives, if desired

Directions

  • 1 Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
  • 2 In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.
Tips  

Potato pancakes are often served with applesauce, but sour cream works well with this blend of zucchini and potatoes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
Daily Value
Total Fat
5g
0%
(
Saturated Fat
1/2g
0%
)
Sodium
160mg
0%
Total Carbohydrate
14g
0%
(
Dietary Fiber
1g
0%
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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