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Potato-Zucchini Pancakes
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Potato-Zucchini Pancakes
Prep and Cook Time 18 minutes
YIELD Makes 2 servings (3 pancakes per serving)
See Cooking Videos
INGREDIENTS
| 1 | medium baking potato, unpeeled and shredded |
| 1/2 | small zucchini, shredded |
| 1 | green onion, thinly sliced |
| 1 | egg white |
| 2 | tablespoons all-purpose flour |
| 1 | tablespoon vegetable oil |
PREPARATION:
- Combine potato, zucchini, onion, egg white and flour in medium bowl until well blended. Add salt and pepper to taste.
- Heat oil in large skillet over medium heat. Drop potato mixture into skillet by 1/3 cupfuls. Flatten pancakes with spatula; cook about 5 minutes per side or until browned.
Tip
Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There's no need to wash the bowl in between because all the ingredients are mixed together before cooking.
This recipe appears in:
Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Sodium | 33 mg |
| Protein | 4 g |
| Fiber | <1 g |
| Carbohydrate | 23 g |
| Total Fat | 7 g |
| Calories | 167 |
DIETARY EXCHANGE:
| Starch | 1-1/2 |
| Fat | 1-1/2 |
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