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This International breakfast features Potatoes, . The flavors come together beautifully. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Zucchini Potato Pancakes
Description
This International breakfast features Potatoes, . The flavors come together beautifully. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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peeled, grated 3 Medium zucchini, -seeded, grated 1 ts Salt 1/4 ts Black pepper - fresh ground 2 Large eggs - lightly beaten 2 tb Flour 1/4 c Beer Vegetable oil Squeeze excess liquid from vegetables (potatoes, zucchini, shallots), using your favorite method (press in colander,
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wrap in towel, etc.).
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Mix dry veggies with the remaining ingredients except oil.
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Heat about 1/8 inch oil in a heavy pan over medium heat, for about 1 minute.
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Put batter in hot oil by the tablespoon, and carefully flatten each to form a pancake.
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Cook until golden (about 4 minutes), then turn and cook for 1 more minute; transfer to a paper towel
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 46.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 1.3g6%
- Sugars 0.5g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
breakfast, international, pancakes, potato, potatoes, title, vegan, vegetables, zucchini, homemade
