Enlightened potato-zucchini pancakes (Diabetic)


1 medium baking potato, 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 skillet over medium heat. Drop 1/3 cupfuls mixture into skillet; flatten slightly. Cook 5 minutes per side or until browned. Serve with sour cream, if desired. Garnish with additional green onion.
Yield: 2 servings

Helpful Hints:

Potato pancakes are a popular side dish around the world. Thanks to the addition
of zucchini, this version is lower in carbohydrate, but still big on taste!
Nutrition Facts
Per Serving:
Calories: 190
Carbohydrate: 27 g
Protein: 6 g
Fat: 7 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 40 mg
Fiber: 2 g
Carbohydrate choices: 1/2 vegetable, 1 1/2 starch

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