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Shredded Zucchini Pancakes

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  Russet potatoes 1 Pound
  Zucchini 1 Pound
  Eggs 3 Large
  Wheat germ 1⁄2 Cup (8 tbs) (Plain Or Toasted)
  Matzo meal/Saltine cracker crumbs 1⁄2 Cup (8 tbs)
  Pepper 1⁄4 Teaspoon
  Salt To Taste
  Butter/Margarine 1 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Fruit jam/Berry jam 1⁄2 Cup (8 tbs)

Peel potatoes and cut into 1/2-inch cubes.
Place in a 2-to 3-quart pan and add 3/4 cup water.
Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily, 15 to 20 minutes.
Drain and measure liquid.
You need 2 tablespoons; boil down to this amount, or, if needed, add water to make this amount.
Add water to potatoes and mash smoothly.
Cut off and discard ends from zucchini; coarsely shred zucchini.
In a large bowl, beat eggs to blend; add zucchini, potatoes, wheat germ, matzo meal, and pepper.
Mix well.
Season to taste with salt.
Place 3 to 4 tablespoons each oil and butter in a 10- to 12-inch frying pan over medium heat.
When butter is melted, drop generous 1/4-cup portions of the potato-zucchini mixture into pan; with a fork, quickly flatten surface of each portion to make a 3/4-inch-thick cake.
Cook cakes until bottoms are browned (lift with a spatula to test), 3 to 5 minutes; then turn cakes over and cook until browned on other side, 3 to 5 more minutes.
With a spatula, transfer pancakes from pan to a platter; keep warm in a 150° oven or on a warming tray until all are cooked.
Add more oil and butter to pan as needed.
Accompany pancakes with sour cream and jam to spoon onto each portion.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1903 Calories from Fat 498

% Daily Value*

Total Fat 57 g87.1%

Saturated Fat 26.8 g134.1%

Trans Fat 0 g

Cholesterol 726.5 mg242.2%

Sodium 813 mg33.9%

Total Carbohydrates 299 g99.5%

Dietary Fiber 23.5 g93.8%

Sugars 70.2 g

Protein 61 g123%

Vitamin A 53.6% Vitamin C 189.8%

Calcium 38.2% Iron 69.9%

*Based on a 2000 Calorie diet


Shredded Zucchini Pancakes Recipe