Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.
Zucchini-Potato Pancakes
- Prep Time 40 min
- Total 40 min
- Servings 12
- Ingredients 10
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
Instructions
-
Step1Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
-
Step2In 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.
Nutrition
110
Calories
5g
Total Fat
2g
Protein
14g
Total Carbohydrate
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
1Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved