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Zucchini and Potato Pancakes

Total Time

Prep: 10 min. Cook: 10 min./batch

Makes

1 dozen

I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
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Ingredients

  • 3 cups shredded zucchini (about 2 medium)
  • 1 cup shredded peeled potato (1 medium)
  • 1/2 cup seasoned bread crumbs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs, lightly beaten
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons canola oil, divided

Directions

  1. In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

Nutrition Facts

3 each: 308 calories, 18g fat (3g saturated fat), 159mg cholesterol, 1173mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 9g protein.

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