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Community Recipe
from [dwanna]
Garden Potato Pancakes

Garden Potato Pancakes

  • Yield: 1 serving


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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

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


•2 medium zucchini, grated

•2 eggs

•1/4 cup whole wheat flour

•1/2 teaspoon salt

•1/4 teaspoon pepper

•1/4 teaspoon dried basil

•1 large onion, finely chopped

•1 medium potato, grated

•1 medium carrot, grated

•1/3 cup frozen corn, thawed

•1/4 cup shredded sharp white cheddar cheese

•Oil for frying

•Cracked black pepper and sour cream, optional


•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 cracked

pepper and serve with sour cream. Yield: 12 pancakes.

© Taste of Home 2013

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Garden Potato Pancakes recipe