Tuesday, July 21, 2015

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 ZUCCHINI POTATO PANCAKES

 

Ingredients

  • 2 medium zucchini, grated
  • 2 eggs
  • 1/4 cup  flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1 large onion, finely chopped
  • 1 medium potato, grated
  • 1 medium carrot, grated
  • 1/3 cup frozen corn, thawed
  • 1/4 cup shredded  cheddar cheese
  • Oil for frying
  • Cracked black pepper, apple sauce or sour cream, optional

Directions

  1. In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini.
  2. In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with cracked pepper and serve with apple sauce or sour cream. Yield: 12 pancakes.

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