ZUCCHINI POTATO PANCAKES
Living on a 90-acre farm, I've learned to love gardening and canning. I freeze lots of zucchini already measured out for this recipe. With my family of five, I can never get away with making just one batch of these delicious pancakes!
Provided by Taste of Home
Time 45m
Yield 16 pancakes.
Number Of Ingredients 9
Steps:
- In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well. , Coat the bottom of a skillet with oil. Add 2 tablespoons batter. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter. Serve with sour cream.
Nutrition Facts :
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Ismail Aliyu
[email protected]I'm always looking for new and creative ways to cook with zucchini. These pancakes are a great addition to my recipe repertoire.
Sheikh Shila
[email protected]These pancakes are so easy to make, even my kids can help. They're a fun and delicious way to get the whole family involved in cooking.
Vipsin Tyler
[email protected]I love that these pancakes are gluten-free. They're a delicious and healthy option for breakfast or brunch.
Wali Rehman
[email protected]I'm not sure what I did wrong, but my pancakes turned out really dry. I think I might have overcooked them.
Mursheda Akhter
[email protected]These pancakes are the perfect way to use up leftover zucchini. They're also a great way to get your kids to eat their vegetables.
Oluwaseun Samuel
[email protected]I've made these pancakes several times now and they're always a hit with my family. They're so easy to make and they taste amazing.
Palesa Sephiri
[email protected]I made these pancakes for a brunch party and they were a huge hit! Everyone loved them.
wagih201083
[email protected]These pancakes were a little too oily for my taste. I think I'll try using less oil next time.
Kenneth Hardy
[email protected]I'm not a huge fan of zucchini, but I thought these pancakes were delicious! The potato and cheese really balanced out the flavor of the zucchini.
Ms Sujona akter
[email protected]Overall, I thought these pancakes were pretty good. They were easy to make and had a nice flavor. I would definitely make them again.
Rajkumar Majhi
[email protected]I had some trouble getting the pancakes to flip without breaking. I think I'll try using a smaller pan next time.
Amjad Mangnejo
[email protected]These pancakes were a little bland for my taste. I think I'll add some more herbs and spices next time.
David Poe
[email protected]I love these pancakes! They're so versatile and can be served with a variety of toppings. I've made them with bacon, cheese, and eggs, and also with just butter and syrup.
Ivy Honel
[email protected]These pancakes were easy to make and turned out perfectly. I served them with sour cream and applesauce and they were a hit!
Jasmi Karki
[email protected]I made these pancakes for breakfast this morning and they were delicious! I used a little less oil than the recipe called for and they still turned out great. I will definitely be making these again.
Razz Xrma
[email protected]These zucchini potato pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the flavor was amazing. I will definitely be making these again.