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Potato, Zucchini, and Green Onion Pancakes

Yield 4 servings (serving size: 3 pancakes, 1 tablespoon sour cream, and 1/2 teaspoon chives)
Shred the cooked potato after it has cooled; a warm potato will crumble if you try to shred it.

Ingredients

  • 1 small baking potato, peeled (about 5 ounces)
  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 cup fat-free milk
  • 1/4 cup low-fat sour cream
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon hot sauce
  • 3 large eggs, lightly beaten
  • 1/2 cup chopped green onions
  • 1/4 cup low-fat sour cream
  • 2 teaspoons chopped fresh chives

Nutrition Information

  • calories 292
  • caloriesfromfat 29 %
  • fat 9.4 g
  • satfat 3 g
  • monofat 2.6 g
  • polyfat 2.4 g
  • protein 11.5 g
  • carbohydrate 40 g
  • fiber 2 g
  • cholesterol 171 mg
  • iron 2.7 mg
  • sodium 733 mg
  • calcium 208 mg

How to Make It

  1. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool. Shred potato.

  2. Press zucchini on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.

  3. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and next 6 ingredients (flour through pepper) in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Fold in potato, zucchini, and onions.

  4. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Top pancakes with sour cream and chives.