ZUCCHINI-POTATO PANCAKES
Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
- In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg
ZUCCHINI AND POTATO PANCAKES
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 4 servings (8 pancakes)
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
- Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
- Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
- Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
- For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.
GARDEN POTATO PANCAKES
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. -Peggy Roos, Minneapolis, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 pancakes.
Number Of Ingredients 13
Steps:
- In a strainer or colander, drain zucchini, squeezing to remove 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 1/4 in. of oil to 375°. 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 pepper and serve with sour cream.
Nutrition Facts : Calories 269 calories, Fat 20g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 266mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
CARROT POTATO PANCAKES
Another recipe that comes from the 1995 Vegetarian Times Complete Cookbook. Time spent frying these cakes depends on how many can be made at one time!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 40m
Yield 16 pancakes, 5 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine all the ingredients.
- Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
- Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
- Fry until lightly browned on one side,about 3 minutes.
- Turn over and fry on the other side another 3 minutes.
- Drain on paper towels.
- Serve warm.
ZUCCHINI CARROT PANCAKES
Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook.
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 4-5
Number Of Ingredients 18
Steps:
- Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
- Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
- Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
- When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
- Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
- For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!
Nutrition Facts : Calories 149.2, Fat 5.4, SaturatedFat 1.6, Cholesterol 211.5, Sodium 552.6, Carbohydrate 16.9, Fiber 3, Sugar 4.3, Protein 8.9
More about "potato zucchini and carrot pancakes recipes"
POTATO-ZUCCHINI PANCAKES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
EASY ZUCCHINI CARROT PANCAKES - YAY! FOR FOOD
From yayforfood.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
POTATO CAKES WITH ZUCCHINI AND CARROT RECIPE - FOOD
From foodandwine.com
Servings 8Total Time 25 mins
- Preheat the oven to 250° and line a baking sheet with paper towels. Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes, carrot, onion and zucchini in batches. Add each batch to the strainer. Discard any liquid in the bowl and transfer the shredded vegetables to a clean kitchen towel; squeeze out as much liquid as possible.
- Add the shredded vegetables to the bowl and add the egg and cornmeal or flour. Stir in 2 teaspoons of salt and 1 teaspoon of pepper.
- Heat a large skillet, preferably cast iron, until very hot. Add 1 tablespoon of the oil and heat until it shimmers. Scoop four 1/2 cup mounds of the vegetable mixture into the pan and use the bottom of the measuring cup to flatten. Cook the cakes over moderately high heat until golden brown on the bottom, about 4 minutes. Turn the cakes, reduce the heat to medium and cook until golden brown and cooked through, about 4 minutes longer.
- Transfer the cakes to the prepared baking sheet to drain and keep warm in the oven. Cook the remaining cakes in the remaining 1 tablespoon of oil. Season cakes with salt and pepper and serve immediately.
ZUCCHINI, CARROT AND POTATO PANCAKES : RECIPES - COOKING …
From cookingchanneltv.com
Cuisine EuropeanTotal Time 32 minsCategory Side-Dish
POTATO CAKES WITH ZUCCHINI AND CARROT RECIPE - PINTEREST
From pinterest.com
RECIPE: SAVORY CARROT & ZUCCHINI PANCAKES | KITCHN
From thekitchn.com
CARROT ZUCCHINI POTATO CAKES | GOOD THYMES AND GOOD FOOD
From goodthymesandgoodfood.com
CARROT AND POTATO PANCAKES | RECIPE
From kelloggs.ca
POTATO, CARROT, AND ZUCCHINI LATKES RECIPE - COMMERCEOWL
From meyercanada.commerceowl.com
VEGETABLE PANCAKES WITH ZUCCHINI, CARROT AND ONION
From sarahscucinabella.com
ZUCCHINI POTATO CARROT FRITTERS - CHEF SILVIACHEF SILVIA
From chefsilvia.com
ZUCCHINI, CARROT, AND POTATO PANCAKES RECIPE BY DCMH
From cookeatshare.com
CARROT POTATO PANCAKES - CANADA'S FOOD GUIDE
From food-guide.canada.ca
POTATO-CARROT-ZUCCHINI PANCAKES - RECIPELINK.COM
From recipelink.com
ZUCCHINI, CARROT, AND POTATO CAKES RECIPE | EAT SMARTER USA
From eatsmarter.com
GARLIC HERB ROASTED POTATOES RECIPE WITH CARROTS AND ZUCCHINI
From eatwell101.com
POTATO, ZUCCHINI, AND CARROT PANCAKES | ZUCCHINI RECIPES, CARROT ...
From pinterest.ca
POTATO AND CARROT PANCAKES - BOSSKITCHEN.COM
From bosskitchen.com
VEGETABLE PANCAKES WITH ZUCCHINI, CARROTS, & BELL PEPPERS
From rachelcooks.com
ZUCCHINI, CARROT AND POTATO PANCAKES - RECIPES - FAXO
From faxo.com
POTATO, ZUCCHINI & CARROT PATTIES - KALE UNIVERSITY
From kaleuniversity.org
ZUCCHINI AND POTATO PANCAKES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ZUCCHINI CARROT FRITTERS | RENEE'S KITCHEN ADVENTURES
From reneeskitchenadventures.com
POTATO, ZUCCHINI, AND CARROT PANCAKES | BETTER HOMES
From bhg.com
ZUCCHINI CARROT PANCAKES
From lanicooks.com
ZUCCHINI, CARROT AND POTATO PANCAKES RECIPE ~ 1000 RECIPES
From loranet.org
10 BEST ROASTED POTATOES ZUCCHINI CARROTS RECIPES | YUMMLY
From yummly.com
POTATO ZUCCHINI CARROT CAKES - CUISINART.COM
From cuisinart.com
VEGETABLE PANCAKES WITH CARROT, SPINACH & SWEET POTATO | GLUTEN …
From veganlovlie.com
RECIPE: POTATO CARROT ZUCCHINI PANCAKES - RECIPELINK.COM
From recipelink.com
ZUCCHINI CARROT POTATO PANCAKES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
POTATO PANCAKES WITH ZUCCHINI AND CARROTS - BOSSKITCHEN.COM
From bosskitchen.com
ZUCCHINI CARROT PANCAKES - RECIPES | COOKS.COM
From cooks.com
IDAHO® POTATO, CARROT, AND ZUCCHINI PANCAKES
From idahopotato.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love