Zucchini Potato And Cheese Pancakes Recipe
Ingredients
3 medium-size zucchini, shredded
3 medium-size all-purpose potatoes, peeled and shredded
4 green onions, including tops, thinly sliced
1/2 cup grated Parmesan cheese (2 ounces)
1/3 cup all-purpose flour
2 large egg whites
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon each salt and black pepper, or to taste
4 teaspoons olive or vegetable oil
1 cup plain nonfat yogurt
1/2 cup Tomato Salsa (optional garnish)
Directions
1 Preheat the oven to 250° F.
In a large bowl, stirtogeth- I er the zucchini, potatoes, green onions, cheese, flour, egg whites, oregano, salt, and pepper until well combined.
2 In a 12 inch nonstick skillet, heat 1 teaspoon of the oil over moderate heat.
Spoon a scant 1/3 cup of the zucchini mixture, including some of the zucchini liquid, into the skillet.
With a spatula, flatten the mixture into a 4-inch pancake.
Spoon in 3 more pancakes and cook for 3 minutes on each side or until cooked through and golden brown.
Transfer the pancakes to a baking sheet and keep warm in the oven.
Repeat with the remaining batter, adding a teaspoon of oil after each batch of 4.
In a large bowl, stirtogeth- I er the zucchini, potatoes, green onions, cheese, flour, egg whites, oregano, salt, and pepper until well combined.
2 In a 12 inch nonstick skillet, heat 1 teaspoon of the oil over moderate heat.
Spoon a scant 1/3 cup of the zucchini mixture, including some of the zucchini liquid, into the skillet.
With a spatula, flatten the mixture into a 4-inch pancake.
Spoon in 3 more pancakes and cook for 3 minutes on each side or until cooked through and golden brown.
Transfer the pancakes to a baking sheet and keep warm in the oven.
Repeat with the remaining batter, adding a teaspoon of oil after each batch of 4.
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