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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
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    12 pancakes

Ingredients

  • 2 medium zucchini, grated
  • 2 large 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
  • Coarsely ground 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 pepper and serve with sour cream.
Nutrition Facts
2 pancakes (calculated without sour cream): 269 calories, 20g fat (3g saturated fat), 76mg cholesterol, 266mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 6g protein.

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Reviews

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Average Rating:
  • BabetteR
    Aug 18, 2015

    Excellent taste! I used 1 medium Zucchini to 2 medium potatoes & 3 medium carrots. I left out the corn because I did not have any. We absolutely loved these! Excellent taste combo. I did have some issues getting them crisp & I think I would do oven fried next time. But ohhh what a lovely taste! Thanks for the excellent recipe!

  • asnunez
    Jul 15, 2014

    These are really good and freeze well too. The only changes I made was adding a generous dash of garlic powder and instead of frying, cooked them on our George Foreman Grill sprayed with Pam for Grilling. Done in no time and saved calories that frying would have added.

  • JoyBalthazar
    Jul 1, 2014

    I wonder if you could do these in the oven and avoid frying?

  • mamamarie
    Jan 26, 2014

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

  • tlm351
    Jun 21, 2013

    No comment left

  • Cupcake_k9
    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

  • LindaPfendert
    Jun 6, 2013

    No comment left

  • i_like_pie
    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.

  • carolynconner
    May 20, 2013

    No comment left

  • aug2295
    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.