Potato-Zucchini Pancakes
Browse the article 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:
| Serving Size: | |
| 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 |
This recipe appears in:
Vegetable Side Dish