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Zucchini-Potato Pancakes

Zucchini-Potato Pancakes
  • Prep 40 min
  • Total 40 min
  • Servings 12
Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.
Updated September 14, 2015

Ingredients

  • 1 1/4 cups shredded zucchini (about 1 medium)
  • 3 medium potatoes, peeled, shredded (3 cups)
  • 1 large onion, finely chopped (1 cup)
  • 1/3 to 1/2 cup all-purpose flour
  • 1 egg
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Vegetable oil for frying
  • Sour cream, if desired
  • Chopped fresh chives, if desired

Steps

  • 1
    Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
  • 2
    In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.

  • Potato pancakes are often served with applesauce, but sour cream works well with this blend of zucchini and potatoes.

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Total Fat
5g
0%
Saturated Fat
1/2g
0%
Sodium
160mg
0%
Total Carbohydrate
14g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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