Potato-Zucchini Pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 c Idaho Potato, raw, unpeeled, shredded1 c shredded zucchini2 tsp salt 2 clove garlic, minced3 oz thinly sliced green onions, bulb and a portion of tops.25 c whole wheat flour1Tblsp yellow cornmeal1Tblsp Kraft Parmesan Cheese Pepper to taste 3 egg whites, slightly beaten Cooking spray
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper; spray with cooking spray. Set it aside.
After shredding potatoes and zucchini in a food processor, place them in a medium sized strainer; sprinkle with a part of the salt. Mix together. Let set to drain liquid for about 10 minutes. After 10 minutes, squeeze the as much excess liquid out as possible. Transfer into medium bowl.
In a small bowl, slightly beat egg whites, set aside. Clean and trim green onions. Slice thin.
Add to the shredded potatoes and zucchini, green onions, minced garlic, whole wheat flour, cornmeal, parmesan cheese, remaining salt, pepper, and egg whites. Mix well. Heat a 12-inch non-stick skillet at medium temperature; coat with cooking spray. Place mixture into to heated pan and spread it evenly to cover cooking surface of pan. Let it cook for about 5-7 minutes, or until edges begin to brown. Remove from heat. Carefully loosen edges and slide entire pancake onto prepared cookie sheet, cooked bottom side against sprayed parchment. Sprinkle top with remaining tablespoon parmesan cheese.
Place in heated oven and bake for 20-25 minutes, unti top has browned, remove from oven. Cut into 8 wedges.
Serving Size: 8 4-inch wedge pieces
Number of Servings: 8
Recipe submitted by SparkPeople user BLMOFMI58.
After shredding potatoes and zucchini in a food processor, place them in a medium sized strainer; sprinkle with a part of the salt. Mix together. Let set to drain liquid for about 10 minutes. After 10 minutes, squeeze the as much excess liquid out as possible. Transfer into medium bowl.
In a small bowl, slightly beat egg whites, set aside. Clean and trim green onions. Slice thin.
Add to the shredded potatoes and zucchini, green onions, minced garlic, whole wheat flour, cornmeal, parmesan cheese, remaining salt, pepper, and egg whites. Mix well. Heat a 12-inch non-stick skillet at medium temperature; coat with cooking spray. Place mixture into to heated pan and spread it evenly to cover cooking surface of pan. Let it cook for about 5-7 minutes, or until edges begin to brown. Remove from heat. Carefully loosen edges and slide entire pancake onto prepared cookie sheet, cooked bottom side against sprayed parchment. Sprinkle top with remaining tablespoon parmesan cheese.
Place in heated oven and bake for 20-25 minutes, unti top has browned, remove from oven. Cut into 8 wedges.
Serving Size: 8 4-inch wedge pieces
Number of Servings: 8
Recipe submitted by SparkPeople user BLMOFMI58.
Nutritional Info Amount Per Serving
- Calories: 74.9
- Total Fat: 0.7 g
- Cholesterol: 1.9 mg
- Sodium: 63.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.4 g
- Protein: 4.0 g
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