Garden Potato Pancakes

By rmulleni

Ingredients

• 2 medium zucchini, grated
• 2 eggs
• 1/4 cup whole wheat flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp 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

Details

Servings 12
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

In a 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 a electric skillet, heat 1/4 inch of oil to 375 degree. 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.

269 cal, 20 g fat, 18 g carb, 3 g fiber, 6 g pro.