Garden Potato Pancakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

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.

Garden Potato Pancakes Recipe

Garden Potato Pancakes

2 medium zucchini, grated

2 eggs

¼ cup whole wheat flour

½ tsp. salt

¼ tsp. pepper

¼ tsp. dried basil

1 large onion, finely chopped

1 medium potato, grated

1 medium carrots, grated

1/3 cup frozen corn, thawed

¼ cup shredded sharp white cheddar cheese

Oil for frying

Cracked black pepper and sour cream, optional

In a strainer or colander, drain zucchini, squeezing to removing 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 ¼ inch of oil to 375 F.  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 sour cream.

(Recipe for Garden Potato Pancakes was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013