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Potato-Zucchini Pancakes


Potato-Zucchini Pancakes

Potato-Zucchini Pancakes

Prep and Cook Time 18 minutes

Yield

Makes 2 servings (3 pancakes per serving)

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

  1. Combine potato, zucchini, onion, egg white and flour in medium bowl until well blended. Add salt and pepper to taste.
  2. 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.

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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