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Ingredients
- 2 med. zucchini (about 12 ounce) trimmed and grated to equal 1 1/2 c.
- 1 Idaho potato peeled and grated to equal 1 1/4 c.
- 1 sm. onion
- 2 T corn meal
- 2 T flour
- 3/4 teaspoon salt
- 1 egg, lightly beaten
- Vegetable oil as needed
- Lowfat sour cream for garnish
Directions
- Place grated zucchini in colander and press firmly to remove all possible liquid. Transfer to mixing bowl and put together with grated potatoes and onions. Stir in corn meal, flour and salt. Then add in beaten egg stirring till ingredients are well blended. Place large frying pan over medium heat. Pour in sufficient oil to film bottom of pan. Heat oil, then spoon in vegetable mix using about 2 tbsp for each pancake, and pressing lightly to flatten. Cook till golden. Keep warm while you fry remaining pancakes. Serve immediately, passing lowfat sour cream on the side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 655g | |
| Calories 314 | |
| Calories from Fat 48 | 15% |
| Total Fat 5.42g | 7% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 1856mg | 77% |
| Potassium 1815mg | 52% |
| Total Carbs 55.83g | 15% |
| Dietary Fiber 9.1g | 30% |
| Sugars 10.82g | 7% |
| Protein 14.98g | 24% |
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