Zucchini & Pea Potato Pancakes
Prep Time: 30 Minutes
Cooking Time: Cook 6 Minutes
February/March 2018 Dig In the Big Y Magazine
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DirectionsNote: Wash hands with soap and water.
1. In a large bowl using a fork, beat eggs until fluffy. Stir in milk, potatoes, zucchini, peas, baking mix, basil, onion powder and salt and pepper to taste.
2. In a large nonstick skillet over medium heat, melt 2 tablespoons butter. Using 1/4 cup potato mixture for each pancake, place a few mounds into the skillet, making sure not over-crowd the pan; flatten each with a spatula to about 4 inches in diameter.
3. Cook pancakes for 3 minutes per side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining butter and potato mixture. Add additional butter as needed to prevent sticking.
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Nutrition FactsNutrition Information Per Serving Calories: 212 (Calories from Fat: 99)
Total Fat: 11g (Saturated Fat: 6g)
Total Carbohydrates: 23g (Dietary Fiber: 3g