Potato-Zucchini Pancakes

Potato-Zucchini Pancakes

Potato-Zucchini Pancakes

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
1 egg white
2 tablespoons all-purpose flour
1 tablespoon vegetable oil


  1. Combine potato, zucchini, onion, egg white and flour in medium bowl until well blended. Add salt and pepper to taste.
  2. 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.

Nutritional Information

Calories 167
Total Fat 7 g
Carbohydrate 23 g
Fiber <1 g
Protein 4 g
Sodium 33 mg

Dietary Exchange

Starch 1-1/2
Fat 1-1/2

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