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Zucchini Potato Pancakes Recipe

Photo by: Taste of Home

I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.

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4 Servings
Prep: 10 min. Cook: 10 min./batch

Ingredients

3 cups shredded zucchini (about 2 medium)
1 cup shredded peeled potato (1 medium)
1/2 cup seasoned bread crumbs
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1 small onion, finely chopped
2 garlic cloves, minced
4 tablespoons canola oil, divided

Directions

In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 1 dozen.

Nutrition Facts: 1 serving (3 each) equals 308 calories, 18 g fat (3 g saturated fat), 159 mg cholesterol, 1,173 mg sodium, 28 g carbohydrate, 3 g fiber, 9 g protein.

Zucchini Potato Pancakes published in Country February/March 2007, p51

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