Prep and Cook Time 18 minutes
Makes 2 servings (3 pancakes per serving)
|1||medium baking potato, unpeeled and shredded|
|1/2||small zucchini, shredded|
|1||green onion, thinly sliced|
|2||tablespoons all-purpose flour|
|1||tablespoon vegetable oil|
- Combine potato, zucchini, onion, egg white and flour in medium bowl until well blended. Add salt and pepper to taste.
- 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.
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.
|Total Fat||7 g|
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