Walnut Zucchini and Potato Pancakes

Contributed By: Terry Borden


Makes 6 Servings – Serving Size: 2 (4-in) pancakes
4 tsp extra virgin olive oil
1 cup onion – small dice
1/2 cup whole-wheat flour
1 tbsp baking powder
1 tsp salt
3 tbsp non-fat skim milk or almond milk
1 1/4 lb Idaho potatoes – peeled and diced (5 medium-size potatoes)
1 cup zucchini – grated (one small zucchini)
1/4 cup walnuts – toasted, chopped


Heat a non-stick sauté pan; add 1 teaspoon olive oil and the onions. Sauté on low heat until the onions are golden and caramelized, remove and set aside.
While onions are sautéing squeeze excess water out of grated zucchini and reserve. In a small bowl, combine whole-wheat flour, baking powder and salt, and set aside. In a blender add potatoes, skim milk and blend until puréed. Then add bowl of dry ingredients and blend until well mixed. Pour blender ingredients into large mixing bowl; fold in grated zucchini and sautéed onions.
Heat non-stick sauté pan; add remaining (1 tablespoon) olive oil. When pan is hot, add quarter cup amounts of potato mixture and spread out to form 4-inch pancakes, sauté until golden brown on each side and serve with broccoli.

Helpful Hints:

Nutritional Information per Serving
Calories: 180
Sodium: 480mg
Sugars: 4g
Cholesterol: 0mg
Saturated Fat: 1g
Fiber: 4g
Protein: 5g
Carbohydrate: 29g

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