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Garden Potato Pancakes Recipe
Garden Potato Pancakes Recipe photo by Taste of Home

Garden Potato Pancakes Recipe

Read Reviews (10)
4.5 10
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 6 servings

Ingredients

  • 2 medium zucchini, grated
  • 2 eggs
  • 1/4 cup King Arthur Premium 100% 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Garden Potato Pancakes in Taste of Home

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.

Reviews for Garden Potato Pancakes(10)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 26, 2014

These were very good.. Added some garlic and parsley. Also added some grated parmesan cheese. Will make again.

MY REVIEW
Reviewed Jun. 12, 2013

It's a good thing I "over estimated"'what I needed as these were gone very quickly. A nice twist on potato pancakes

MY REVIEW
Reviewed Jun. 3, 2013

My family liked this, but we would prefer a more even ratio of potatoes to zucchini. The amounts of corn and carrot were fine.

MY REVIEW
Reviewed May. 5, 2013

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.

MY REVIEW
Reviewed Apr. 22, 2013

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!

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