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Garden Potato Pancakes Recipe

Garden Potato Pancakes Recipe photo by Taste of Home

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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

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Garden Potato Pancakes Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 6 Servings

20 5 25

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.

Nutritional Facts 2 pancakes (calculated without sour cream) equals 269 calories, 20 g fat (3 g saturated fat), 76 mg cholesterol, 266 mg sodium, 18 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Garden Potato Pancakes in Taste of Home April/May 2013

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Reviews for Garden Potato Pancakes

Garden Potato Pancakes

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Reviewed on May. 05, 2013 by aug2295

Very tasty! I only had one zucchini and parm instead of cheddar, but this tasted great and came together well. Made too much for a family of four though, would cut in half next time, esp since they are fried in oil.

Reviewed on Apr. 22, 2013 by nanettec

I changed it up JUST a little - no onion (but used onion powder) added some garlic powder and used cheddar/jack and parmesan cheeses instead.. but LOVED it! Will definitely make this one again!

Reviewed on Apr. 19, 2013 by keverwann

These must be tiny zucchini... Mine were larger (I guess) and needed 3 more potatoes, another carrot, and another egg to fill out the color. We couldn't taste the cheese, so we will leave it out next time. Took over an hour to cook everything though.

Reviewed on Apr. 19, 2013 by ina228

Used a broccoli salad mix, amazing.

Reviewed on Apr. 17, 2013 by jferrence

Awesome..forgot to give you stars..

Reviewed on Apr. 17, 2013 by jferrence

I have been a chef for over 15+ years and I tried these out for a sunday brunch..they were fabulous and ent over very well..I added a few more ingredients but overall excellent.

!!! Kudos:)

Reviewed on Apr. 17, 2013 by jferrence

I have been a chef for over 15+ years and I tried these out for a sunday brunch..they were fabulous and ent over very well..I added a few more ingredients but overall excellent.

!!! Kudos:)