Garden Potato Pancakes Recipe
- 2 medium zucchini, grated
- 2 Eggland's Best 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
- 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.
Reviews for Garden Potato Pancakes(9)
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It's a good thing I "over estimated"'what I needed as these were gone very quickly. A nice twist on potato pancakes
My family liked this, but we would prefer a more even ratio of potatoes to zucchini. The amounts of corn and carrot were fine.
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.
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!
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.
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