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.

Yield: 4 servings (serving size: 3 pancakes, 1 tablespoon sour cream, and 1/2 teaspoon chives)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 29%
  • Fat: 9.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 11.5g
  • Carbohydrate: 40g
  • Fiber: 2g
  • Cholesterol: 171mg
  • Iron: 2.7mg
  • Sodium: 733mg
  • Calcium: 208mg

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

Preparation

  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.
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