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.
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