GARDEN POTATO PANCAKES

My family eats potato pancakes regularly. Your picky eaters will be happy to know they don’t even taste like they’re full of fresh veggies. We especially like them with the cheese mixed in.

—Peggy Roos, Minneapolis, MN

Prep: 20 min. • Cook: 5 min./batch • Makes: 12 pancakes

• 2 medium zucchini, grated
• 2 large eggs
• ¼ cup whole wheat flour
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. dried basil
• 1 large onion, finely chopped
• 1 medium potato, grated
• 1 medium carrot, grated
• ⅓ cup frozen corn, thawed
• ¼ cup shredded sharp white cheddar cheese
•  Oil for frying
•  Coarsely ground black pepper and sour cream, optional

1. 1. 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.
2. 2. In an electric skillet, heat ¼ in. of oil to 375°. Working in batches, drop vegetable mixture by ⅓ 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.

2 pancakes: 269 cal., 20g fat (3g sat. fat), 76mg chol., 266mg sod., 18g carb. (4g sugars, 3g fiber), 6g pro.

PERFECT POTATO PANCAKES

Liven up meals with this easy side dish. Crispy on the outside yet tender on the inside, potato pancakes are so much easier than you might think.

STEP 1

Use a large bowl to easily combine all the pancake ingredients. One bowl means less cleanup!

STEP 2

Don’t have an electric skillet? Use a cast-iron or heavy skillet. Remember to press the pancakes flat early on.