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Garden Potato Pancakes

 Garden Potato Pancakes
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
6 ServingsPrep: 20 min. Cook: 5 min./batch


  • 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


  • 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.

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Garden Potato Pancakes (continued)

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.