Best Garden Potato Pancakes Recipes

GARDEN POTATO PANCAKES

Garden Potato Pancakes image

My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. -Peggy Roos, Minneapolis, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 12 pancakes.

Number Of Ingredients 13

Ingredients

2 medium zucchini, grated
2 large eggs
1/4 cup whole wheat 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 sharp white cheddar cheese
Oil for frying
Coarsely ground black pepper and sour cream, optional

Steps:

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., 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 pepper and serve with sour cream.

Nutrition Facts : Calories 269 calories, Fat 20g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 266mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

POTATO PANCAKES WITH GARDEN VEGETABLE CREAM CHEESE & LOX

Potato Pancakes with Garden Vegetable Cream Cheese & Lox image

Schmear a delightful vegetable garden cream cheese onto crispy potato pancakes for the ultimate brunch-time dish! These Potato Pancakes with Garden Vegetable Cream Cheese & Lox are sure to become a household staple for any gathering.

Provided by My Food and Family

Categories Pancakes

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 lb. baking potatoes (about 2), peeled
1 egg, beaten
1 Tbsp. flour
dash ground black pepper
1 Tbsp. oil
2 Tbsp. PHILADELPHIA Garden Vegetable Cream Cheese Spread
2 oz. lox (smoked salmon)

Steps:

Grate potatoes using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from potatoes as possible. Empty potatoes into large bowl. Add egg, flour and pepper; mix well.
Heat oil in large nonstick skillet on medium-high heat. Spoon potato mixture into 8 mounds, about 2 inches apart, in skillet, using about 1 Tbsp. potato mixture for each pancake. Press lightly with back of spoon to flatten. Cook 3 to 4 min. on each side or until pancakes are golden brown on both sides. Remove from skillet; drain on paper towels.
Serve warm topped with remaining ingredients.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g