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Zucchini Potato Pancakes
Recipes
Zucchini Potato Pancakes
4 servings
15 minutes total

Ingredients

  • 1 medium zucchini
  • 4 green onions
  • 1 cup refrigerated hash brown potatoes
  • ¼ cup egg substitute (or 1 large egg)
  • 1 tablespoon flour
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • ¼ cup sour cream (optional for serving)

Prep

    Steps

      1. Shred zucchini coarsely (1 cup); pat dry with paper towels. Chop green onions coarsely. Combine all ingredients (except oil and sour cream) until well blended.
      2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then scoop mixture into pan forming 4 patties; cook 2–3 minutes on each side until golden. Serve with sour cream, if using.

    Amount per ¼ recipe serving: Calories 130, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 200mg, Total Carb 12g, Fiber 1g, Sugars 2g, Protein 3g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%