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

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.