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|
|1/8||teaspoon black pepper|
|Nonstick cooking spray|
- Prepare Warm Corn Salsa; keep warm.
- Combine potatoes, zucchini, egg substitute, flour, onion, bell pepper, salt and black pepper in medium bowl until well blended.
- 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.
|Serving Size:||2 pancakes with 1/2 cup salsa|
|Saturated Fat||<1 g|
|Total Fat||< 1 g|
|Calories from Fat||1 %|
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