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Potato-Zucchini Pancakes with Warm Corn Salsa

Potato-Zucchini Pancakes with Warm Corn Salsa

Potato-Zucchini Pancakes with Warm Corn Salsa

Shredded zucchini adds a surprising twist to potato pancakes. Topped with a spicy corn salsa, these pancakes will bring raves from friends at your next brunch.


Makes 6 servings


Warm Corn Salsa
2 cups frozen hash brown potatoes, thawed
1-1/2 cups shredded zucchini, drained
1/2 cup cholesterol-free egg substitute
1/4 cup all-purpose flour
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
Nonstick cooking spray


  1. Prepare Warm Corn Salsa; keep warm.
  2. Combine potatoes, zucchini, egg substitute, flour, onion, bell pepper, salt and black pepper in medium bowl until well blended.
  3. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Drop potato mixture by 1/4-cupfuls into skillet. Cook pancakes, four or six at a time, about 3 minutes on each side or until golden brown. Place 2 pancakes onto serving plate; top with 1/2 cup Warm Corn Salsa. Garnish as desired.

Nutritional Information

Serving Size: 2 pancakes with 1/2 cup salsa
Sodium 437 mg
Protein 5 g
Fiber 3 g
Carbohydrate 24 g
Saturated Fat <1 g
Total Fat < 1 g
Calories from Fat 1 %
Calories 110

Dietary Exchange

Vegetable 2
Starch 1

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