Try this Zucchini Potato Pancakes recipe, or contribute your own.
Suggest a better descriptionSqueeze zucchini, potato and onion in paper towels to remove all moisture. Beat eggs with salt, pepper, and nutmeg. Stir in zucchini mixture. Heat skillet iwth margarine. Flatten pancake batter as needed. Cook about 5 minutes on each side til brown and crisp. Can be served with applesauce seasoned with cinnamon.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 264 | ||
Calories from Fat: 182 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 254.7mg | 9 % | |
Potassium 441.8mg | 12 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 11.5g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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