Potato, Zucchini, and Green Onion Pancakes

Shred the cooked potato after it has cooled; a warm potato will crumble if you try to shred it.


4 servings (serving size: 3 pancakes, 1 tablespoon sour cream, and 1/2 teaspoon chives)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

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.

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.