ZUCCHINI AND POTATO PANCAKES
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
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Nickson Weru
[email protected]These pancakes are a game-changer!
Andrea Aguilar juarez
[email protected]These were a hit with my whole family!
Steve-O54
[email protected]Another great recipe!
nimco maxamad
[email protected]I loved these!!
Phylis Nyangau val
[email protected]So good! I used whole-wheat pastry and added some crumbled bacon. My family loved them!
Pasang Tamang
[email protected]These were great! I subbed half of the almond milk with plain Greek yogurt and added a scoop of chia seeds to the batter. They came out perfectly. Thanks for the recipe!
Subroto Sikder
[email protected]These turned out great! I used a gluten free pancake mix and they were so light and fluffy!
Avishek Shrestha
[email protected]These were delicious. I used almond milk and sugar-free syrup and the whole family loved them. The pancakes were fluffy and full of veggie goodness. I will definitely keep this recipe on my list of keepers!
israe ezzine
[email protected]These were really good! I used whole-wheat pastry instead of all-purpose and they turned out great. I also used a little less oil and they were still nice and browned. Will definitely make again!
Aulon Kuqi
[email protected]These pancakes are the perfect way to use up leftover zucchini! They're easy to make, healthy, and can be served for breakfast, lunch, or dinner. I especially love the added cornmeal, which gives the pancakes a nice texture. Thanks for sharing this r
Qalpi Qalanjo luul
[email protected]I made these over the weekend and they were AMAZING! They are so easy to make and they are so flavorful. Best of all, they are a great way to use up leftover zucchini. I served them with a poached egg and hollandaise and it was the perfect brunch. Th
Kamran Shahzad
[email protected]These were delicious! I used almond milk instead of regular milk and they turned out great. They were soft and fluffy in the center and had a nice crust on the outside. I served them with a simple green side dish and some of the roasted red peppers f
Parves Uddin
[email protected]These turned out great! We used fresh sweet corn for the cornmeal and the pancakes had a lovely sweet summery taste. They browned up very nicely and held together perfectly
Myfate Belina
[email protected]These pancakes were so easy to make and they turned out so delicious! I love the combination of zucchini and sweet cornmeal. I will definitely be making these again soon!