Vegetable Pancakes

Vegetable Pancakes

Give these a try to add variety to your healthy menus. These are crispy with a big yum!!!

  • 2 Large potatoes
  • 2 medium zucchini
  • 1 large egg
  • 2 cups Bread crumbs
  • no salt and pepper
  • grape seed oil
  1. Peel and grate potatoes. Drain out off of the water and starch by pressing down hard with a paper towel. You may need to change the paper towel and do this several times.
  2. Peel zucchini and grate.
  3. Combine grated potatoes and zucchini.
  4. Mix egg and breadcrumbs into the potato mixture and finish off with a dash of no salt and pepper.
  5. Heat grape seed oil in a large skillet.
  6. Drop spoonfuls of the potato mixture into the hot oil and press down gently to form pancakes.
  7. Continue to cook over medium – high heat for 5-10 minutes until crispy on both sides. (The cooking time will depend on the thickness of the pancake.)
  8. Remove from skillet and drain on paper towels.
  9. Place drained pancake on cookie sheet and place in oven at 200 degrees until all pancakes are cooked.
  10. Serve with ½ cup low fat yogurt garnished with 1 tbsp slivered almonds

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