GARDEN POTATO PANCAKES
My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. -Peggy Roos, Minneapolis, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 pancakes.
Number Of Ingredients 13
Steps:
- In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.
Nutrition Facts : Calories 269 calories, Fat 20g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 266mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
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Lisa Esther
[email protected]These pancakes were a bit bland. I think I would add more herbs and spices next time.
Taiwo Imoleayo
[email protected]These pancakes were a bit too greasy for my taste. I think I would try them again with less oil.
Rajoo King
[email protected]I'm not a big fan of potato pancakes, but these were really good. They were crispy on the outside and fluffy on the inside. The flavor was also really good.
MARIS JAN
[email protected]These pancakes are so easy to make, and they're a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and these pancakes are a great way to use them up.
Brynn
[email protected]I love that these pancakes are made with whole wheat flour. It makes them a healthier option than traditional potato pancakes.
Yahya umer
[email protected]These pancakes are a great way to start the day. They're filling and satisfying, and they give me energy to power through my morning.
Mahim Mahim
[email protected]I love the addition of herbs and spices to these pancakes. It gives them a really nice flavor. I also like that the recipe is customizable. You can add whatever vegetables you like.
Kodakwest KillBill
[email protected]These pancakes are a great way to use up leftover mashed potatoes. I always have mashed potatoes on hand, and these pancakes are a great way to use them up before they go bad.
Lauren McDonald
[email protected]I'm always looking for new and exciting ways to cook potatoes, and these pancakes definitely fit the bill. They're unique, delicious, and easy to make. I'll definitely be adding them to my regular recipe rotation.
Charles “CHARLI G” GREER
[email protected]These pancakes are a great way to get kids to eat their vegetables. My kids love them, and they don't even realize they're eating zucchini and carrots.
Mayo Crazy
[email protected]I made these pancakes for a brunch party, and they were a huge success. Everyone loved them, and I got rave reviews. I'll definitely be making them again for my next party.
Mr. Luqmaan
[email protected]These pancakes are the perfect comfort food. They're warm, hearty, and filling. I love them on a cold winter day.
Felix Onyango
[email protected]I'm not a big fan of potatoes, but these pancakes changed my mind. They're so flavorful and satisfying. I could eat them for breakfast, lunch, or dinner.
Bonifacio santos Santos
[email protected]These pancakes are so versatile. I've served them with everything from eggs and bacon to grilled chicken and vegetables. They're always a crowd-pleaser.
Bghhhgggt Vvggg
[email protected]I love how easy these pancakes are to make. I always have the ingredients on hand, and they come together in just a few minutes. Plus, they're a great way to use up leftover potatoes.
Jigme Jamtsho
[email protected]These potato pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the flavor was amazing. I will definitely be making these again.