Zucchini Potato Pancakes Recipe

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Ingredients:

Serving

2 medium zucchini, coarsely grated (about 1-1/2 cups)
1 large potatoes, peeled and finely shredded (about 1-1/4 cups)
1 small onion, grated
2 tbsp cornmeal
2 tbsp king arthur unbleached all-purpose flour
3/4 tsp salt
1 egg, lightly beaten
oil for deep-fat frying
sour cream

Directions:

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well.
Coat the bottom of a skillet with oil. Add 2 tablespoons batter. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter. Serve with sour cream. Yield: 16 pancakes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	73.42 Kcal (307 kJ)
Calories from fat	9.02 Kcal
		% Daily Value*
Total Fat	1g	2%
Cholesterol	32.74mg	11%
Sodium	381.37mg	16%
Potassium	173.67mg	4%
Total Carbs	13.68g	5%
Sugars	1.92g	8%
Dietary Fiber	1.54g	6%
Protein	2.59g	5%
Vitamin C	3.1mg	5%
Vitamin A	0.3mg	11%
Iron	0.6mg	4%
Calcium	19.4mg	2%

Amount Per 100 g
Calories	104.4 Kcal (437 kJ)
Calories from fat	12.83 Kcal
		% Daily Value*
Total Fat	1.43g	2%
Cholesterol	46.55mg	11%
Sodium	542.31mg	16%
Potassium	246.96mg	4%
Total Carbs	19.45g	5%
Sugars	2.73g	8%
Dietary Fiber	2.18g	6%
Protein	3.69g	5%
Vitamin C	4.5mg	5%
Vitamin A	0.5mg	11%
Iron	0.9mg	4%
Calcium	27.7mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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