Potato-Zucchini Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium potatoes, peeled and rinsed1 medium zucchini, peeled and rinsed1 small onion,peeled1/4 cup grated chedder cheese1/3 cup flour1 tsp salf1/2 cup canola oil, divided
1. In a large bowl, combine grated potatoes,zucchini and onion
2. Place mixture in a colander. Place 2 paper towels over mixture and press down to drain as much moisture out as possible
3. Return vegetable mixture to a bowl. Add egg, cheese, flour and salt. Mix well.
4. In a medium skillet over medium heat, heat half of the canola oil
5. uSing a 1/4 cup measure, drop mixture into 4 mounds at a time. Using a spatula, flatten mounds to make 4 inch pancakes
6. Cook for 5 minutes on each side.
7. Remove from pan and drain on a plate or baking sheet lined with paper towel.
8. Repeat for next 4 pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user AIRMOUSE.
2. Place mixture in a colander. Place 2 paper towels over mixture and press down to drain as much moisture out as possible
3. Return vegetable mixture to a bowl. Add egg, cheese, flour and salt. Mix well.
4. In a medium skillet over medium heat, heat half of the canola oil
5. uSing a 1/4 cup measure, drop mixture into 4 mounds at a time. Using a spatula, flatten mounds to make 4 inch pancakes
6. Cook for 5 minutes on each side.
7. Remove from pan and drain on a plate or baking sheet lined with paper towel.
8. Repeat for next 4 pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user AIRMOUSE.
Nutritional Info Amount Per Serving
- Calories: 406.3
- Total Fat: 30.2 g
- Cholesterol: 58.1 mg
- Sodium: 661.8 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 3.0 g
- Protein: 6.8 g
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