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1. Heat oven to 425F, line large cookie sheet with foil. In large bowl using sire whisk or fork, lightly beat egg and egg white just to mix; set aside. 2. In food processor fitted with shredding blade, grate zucchini to make about 2 cups; place in layers of paper towels and squeeze dry. Add zucchini to bowl with beaten egg. 3. Peel potatoes; grate immediately in food processor to make about 2 cups; blot dry on paper towels. Add potatoes to zucchini in bolw along with scallions, flour, salt, and pepper; stir well to mix. 4. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; using 1 heaping tablespoon per pancake, drop enough batter into skillet to make 6 or 7 pancakes. Press mounds of batter flat with back of spoon or spatula; cook 4 minutes. Turn carefully; cook 4 minutes longer until golden. Remove pancakes to prepared cookie sheet; using remaining batter and additional oil as needed; repeat procedure. 5. When all pancakes are on cookie sheet, bake 10 to 15 minutes until crisp. Recipe By : Redbook - March, 1995 From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 35 (69%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 35.2mg||11 %|
|Sodium 54mg||2 %|
|Potassium 27.1mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2.1g|
|Protein 1.9g||3 %|
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Calories per serving: 51
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