Directions:
- Place vegetables in a strainer. Rinse with cool water until water runs clear. Drain well. Squeeze out excess water and pat dry with paper towel. Combine grated vegetables with egg, flour , salt and pepper. Heat vegetable oil in large skillet over medium-heat. Working in batches and using 2-3 tablespoons of vegetable mixture per pancake drop mixture into skillet. Flatten slightly and cook until undersides are golden brown. Flip and brown on the other side. Serve with sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 729.65 Kcal (3055 kJ) | ||
| Calories from fat | 536.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.56g | 92% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 177.31mg | 7% | |
| Potassium | 683.83mg | 15% | |
| Total Carbs | 43.39g | 14% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 5.87g | 23% | |
| Protein | 11.16g | 22% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 2.5mg | 14% | |
| Calcium | 85.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 243.19 Kcal (1018 kJ) | ||
| Calories from fat | 178.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.85g | 92% | |
|---|---|---|---|
| Cholesterol | 61.99mg | 62% | |
| Sodium | 59.1mg | 7% | |
| Potassium | 227.92mg | 15% | |
| Total Carbs | 14.46g | 14% | |
| Sugars | 2.57g | 31% | |
| Dietary Fiber | 1.96g | 23% | |
| Protein | 3.72g | 22% | |
| Vitamin C | 1.9mg | 9% | |
| Vitamin A | 0.6mg | 60% | |
| Iron | 0.8mg | 14% | |
| Calcium | 28.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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