Potato-Zucchini Pancakes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Potato-Zucchini Pancakes calories by ingredient
Introduction
My sons favorite snack My sons favorite snackNumber of Servings: 4
Ingredients
-
2 medium potatoes, peeled and rinsed
1 medium zucchini, peeled and rinsed
1 small onion,peeled
1/4 cup grated chedder cheese
1/3 cup flour
1 tsp salf
1/2 cup canola oil, divided
Directions
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.