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
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
Reviews
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!
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.
I wonder if you could do these in the oven and avoid frying?
These were very good.. Added some garlic and parsley. Also added some grated parmesan cheese. Will make again.
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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
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My family liked this, but we would prefer a more even ratio of potatoes to zucchini. The amounts of corn and carrot were fine.
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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.