- 1 medium baking potato, unpeeled and shredded
- 1/2 small zucchini, shredded
- 1 green onion, thinly sliced, plus additional for garnish
- 1 egg white
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- Sour cream (optional)
Combine potato, zucchini, 1 green onion, egg white, and flour in medium bowl; mix well.
Heat oil in large nonstick skillet over medium heat. Drop 1/3 cupfuls potato mixture into skillet; flatten slightly. Cook 5 minutes per side or until browned.
Serve with sour cream, if desired. Garnish with additional green onion.
Tip: Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There’s no need to wash the bowl in between because all the ingredients are mixed together before cooking.
Yield: 2 servings . Serving size: 3 pancakes.
Nutrition Facts Per Serving:
Calories: 190, Carbohydrates: 27 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 40 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Vegetable.
Copyright Diabetic Cooking.