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Zucchini Potato Pancakes

Canadian.Recipes's picture
Ingredients
  Zucchini 2 Medium, coarsely grated
  Potato 1 Large, peeled and finely shredded
  Onion 1 Small, grated
  Cornmeal 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Egg 1 , lightly beaten
  Vegetable oil 2 Tablespoon
  Sour cream 2 Tablespoon
Directions

In a sieve or colander, drain zucchini, squeezing to remove excess liquid.
Place zucchini in a mixing bowl; add potato and onion.
Stir in commeal, flour, salt and egg; mix well.
Coat the bottom of a skillet with oil.
Add 2 tablespoorjis batter.
Press lightly to flatten.
Cook over medium heat until golden brown, about 3-4 minutes on each side.
Repeat with remaining batter.

Recipe Summary

Course: 
Breakfast
Dish: 
Pancake
Ingredient: 
Vegetable

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4.37059
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 948 Calories from Fat 382

% Daily Value*

Total Fat 43 g66.6%

Saturated Fat 9.4 g46.8%

Trans Fat 0 g

Cholesterol 227.1 mg75.7%

Sodium 1616.4 mg67.3%

Total Carbohydrates 126 g41.9%

Dietary Fiber 15.5 g62.1%

Sugars 15.3 g

Protein 24 g48.1%

Vitamin A 22.5% Vitamin C 213%

Calcium 18.3% Iron 40.1%

*Based on a 2000 Calorie diet

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Zucchini Potato Pancakes Recipe