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Potato Pancakes




Source of Recipe


Unknown


List of Ingredients




Diabetic Potato Pancakes


medium potatoes, peeled 2 ea
zucchini, unpeeled 1 ea
small onion 1 ea
dry bread crumbs or matzo meal 1/2 cup
Nonstick cooking spray 2 spray


Recipe




Grate the potato and zucchini.
Drain any accumulated liquid, or the potatoes will turn green.
Grate the onion.
Combine the potatoes, zucchini, and onion in a bowl.
Add the eggs and bread crumbs or matzo meal.

Mix well.

Preheat the oven to 300 degrees F.
Spray a skillet with nonstick cooking spray.
Heat the oil in the skillet over medium-high heat.
Add 1/2 cup portions of the potato mixture.

Cook for about 5 minutes on one side, turn, and cook on the other side for 3 minutes until golden brown.
Transfer cooked cakes to the oven to keep warm.
Repeat until all the mixture is used.

Nutrition Information Amount per serving

Calories 123
Calories From Fat 31
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 71 mg