Zucchini And Potato Pancakes - xp

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* Exported from MasterCook *

 

Zucchini And Potato Pancakes

 

Recipe By : " From the Farmers' Market " by Richard Sax with Sandra Gluck

Serving Size : 12 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium zucchini -- coarsely grated

(1 1/2 cups)

1 Idaho potato -- peeled and grated

(1 1/4 cups)

1 small onion -- grated

2 tablespoons cornmeal

2 tablespoons flour

3/4 teaspoon salt

1 egg -- lightly beaten

vegetable oil -- as needed

sour cream

 

1. Place the grated zucchini in a colander and press firmly to remove all

possible liquid. Transfer to a mixing bowl and combine with the grated potato

and onion. Stir in the cornmeal, flour, and salt; then add the beaten egg,

stirring until the ingredients are well combined.

 

2. Place a large skillet over medium heat. Pour in enough vegetable oil to film

the bottom of the pan. Heat the oil; then spoon in the vegetable mixture, using

about 2 tablespoons for each pancake, and pressing lightly to flatten. Cook

until golden brown, 3 or 4 minutes per side, turning the pancakes once. Transfer

to a plate lined with paper towels and keep warm while you fry remaining

pancakes. Serve immediately, with sour cream. Makes about 1 dozen.

 

Typed for you by BrendaAdams

 

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Per Serving (excluding unknown items): 32 Calories; trace Fat (13.0% calories

from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol;

140mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.