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Garden Potato Pancakes

TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD: 12 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

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 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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