Potato-Zucchini Pancakes with Warm Corn Salsa

by the Editors of Publications International, Ltd.


Potato-Zucchini Pancakes with Warm Corn Salsa Photo
Potato-Zucchini Pancakes with Warm Corn Salsa
Yield: Makes 6 servings
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.
Ingredients:
Warm Corn Salsa (recipe)

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



 
Preparation:
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


This recipe appears in: Pancakes & Waffles

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