Garden Potato Pancakes

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Ingredients

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Preparation



  1. Garden Potato Pancakes



  2. 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


  3. 6 ServingsPrep: 20 min. Cook: 5 min./batch


  4. Ingredients
  5. •2 medium zucchini, grated
  6. •2 eggs
  7. •1/4 cup whole wheat flour
  8. •1/2 teaspoon salt
  9. •1/4 teaspoon pepper
  10. •1/4 teaspoon dried basil
  11. •1 large onion, finely chopped
  12. •1 medium potato, grated
  13. •1 medium carrot, grated
  14. •1/3 cup frozen corn, thawed
  15. •1/4 cup shredded sharp white cheddar cheese
  16. •Oil for frying
  17. •Cracked black pepper and sour cream, optional


  18. Directions
  19. •In a strainer or colander, drain zucchini, squeezing to remove excess
  20. liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper
  21. and basil until blended. Stir in onion, potato, carrot, corn, cheese
  22. and zucchini.

  23. •In an electric skillet, heat 1/4 in. of oil to 375°. Working in
  24. batches, drop vegetable mixture by 1/3 cupfuls into oil; press to
  25. flatten slightly. Fry 2-3 minutes on each side or until golden
  26. brown. Drain on paper towels. If desired, sprinkle with cracked
  27. pepper and serve with sour cream. Yield: 12 pancakes.








  28. © Taste of Home 2013
April 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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