Garden Potato Pancakes

By 1For_Him

Ingredients

• 1 medium zucchini, grated
• 2 eggs
• 1/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried basil
• 1/4 c. onion, finely chopped
• 2 medium potatoes, 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

Adapted from tasteofhome.com

Preparation

Step 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.
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 cracked pepper and serve with sour cream. Yield: 12 pancakes.