Diabetic Cooking

Potato-Zucchini Pancakes



  • 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 calories, 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.