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Potato-Zucchini Pancakes with Warm Corn Salsa
Browse the recipe Potato-Zucchini Pancakes with Warm Corn Salsa
Potato-Zucchini Pancakes with Warm Corn Salsa
YIELD Makes 6 servings
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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:
- 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.
This recipe appears in:
Pancakes & Waffles
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 |