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Zucchini-Potato Pancakes
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Friendly URLs: /zucchinipotato-pancakes
17 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
(?)
Has gluten from:
panko bread crumb
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg white (large)
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
egg white (large)
pescatarian
paleo
(?)
Not paleo due to:
panko bread crumb
parmesan cheese
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 8.1% of RDA
• Carbs: 6.3% of RDA
• Fat (total lipid): 3.4% of RDA
• Fiber: 4.9% of RDA
• Fructose: 1.4% of RDA
• Protein: 7.2% of RDA
• Sodium: 12.1% of RDA
• Sugar: 6.7% of RDA
• Vitamin A (IU): 4.4% of RDA
• Vitamin B6: 12.2% of RDA
• Vitamin C: 17.8% of RDA
• Iron: 0.9% of RDA
• Magnesium: 7.8% of RDA
• Manganese: 3.5% of RDA
• Niacin: 5.8% of RDA
• Potassium: 10.9% of RDA
• Zinc: 3.2% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
17.4
g
Calories
162
 
Fiber
1.36
g
Iron
0.165
mg
Protein
8.11
g
Sodium
164
mg
Sugars
2.10
g
Fat (total lipid)
2.05
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
cups
+
-
 
peeled and shredded.
 
1
cup
+
-
 
shredded.
 
1/4
cups
+
-
 
 
4
whole
+
-
 
lightly beaten.
 
1/4
cups
+
-
 
freshly grated.
 
1/4
tsp
+
-
 
 
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PREPARATION
1.
Dry the shredded potato and shredded zucchini until no more water comes out.
2.
Combine all ingredients in a bowl and mix well.
3.
Heat a large non-stick skillet over medium heat and coat the bottom with a high heat neutral oil (grape seed, avocado).
4.
Spoon about 1/2 cup of potato mixture into w 5-inch circles in the pan.
5.
Cook for 5 minutes, turn and cook for 4 more minutes. They are done when the potato is tender.
6.
Repeat this process until all pancakes are made.
7.
Serve warm with salsa or sour cream, or any other topping of choice.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 162
Protein 8.11 g
Carbohydrates 17.4 g
Iron 0.17 mg
Fiber 1.36 g
Calcium 5.00 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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