Potato Pancakes

Total Time
25mins
Prep
20 mins
Cook
5 mins

A delicious classic without all the fat. For Diabetes just kicked up a touch.

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Ingredients

Nutrition

Directions

  1. Grate the potato and zucchini. Drain any accumulated liquid, or the potatoes will turn green.
  2. Grate the onion.
  3. Combine the potatoes, zucchini, onion, garlic and pepper in a bowl.
  4. Add the egg and bread crumbs or matzo meal. Mix well.
  5. Preheat the oven to 300 degrees F.
  6. Spray a skillet with nonstick cooking spray.
  7. Heat the oil in the skillet over medium-high heat.
  8. Add 1/4 cup portions of the potato mixture. Flatten lightly going for a more rustic shape. Don’t overcrowd pan.
  9. Cook for about 1-2 minutes on one side, turn, and cook on the other side for 1 minutes until golden brown.
  10. Transfer cooked cakes to the oven to keep warm.
  11. Repeat until all the mixture is used.
Most Helpful

5 5

mmmmm good we really loved these potato pancakes, just excellant! I made them just as written and we ate them with a chilli sauce, the best I've ever made. Served as a side with halibut steaks, we loved the crispy outside and the nice soft interior. Thanks Rita, will be making these again.