La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/5219/Potato_Zucchini_Pancakes_with_Warm_Corn_Salsa
Potato Zucchini Pancakes with Warm Corn Salsa
Yield: 6 servings
Ingredients
|
|
|
|
|
|
Pancakes: |
| 5 |
cups |
frozen hash brown potatoes, thawed
|
|
|
| 1-1/2 |
cups |
zucchini, shredded
|
|
|
| 1/2 |
cup |
egg substitute
|
|
|
| 1/4 |
cup |
flour
|
|
|
| 2 |
tablespoons |
onion, chopped
|
|
|
| 2 |
tablespoons |
green pepper, chopped
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
|
|
|
Salsa: |
| 2 |
tablespoons |
onion, chopped
|
|
|
| 2 |
tablespoons |
green pepper, chopped
|
|
|
| 1 |
package |
(9 oz.) frozen corn, thawed
|
|
|
| 1 |
cup |
salsa, chunky
|
|
|
| 2 |
teaspoons |
fresh cilantro, chopped
|
|
|
Directions:
For Pancakes:
In bowl combine potatoes, zucchini, egg, flour, onion, green pepper, salt and pepper; blend well.
Spray a large skillet with cooking spray; heat over medium high heat until hot. Drop potato mixture by 1/4 cupfuls into skillet. Cook pancakes, a few at a time, for about 3 minutes on each side or until golden brown. Serve with warm salsa.
For Salsa:
Spray a small skillet with cooking spray; heat over medium heat. Add onion and green pepper. Cook and stir until crisp tender. Add corn, salsa and cilantro. Reduce heat to medium low. Cook 5-6 minutes or until hot.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/5219/Potato_Zucchini_Pancakes_with_Warm_Corn_Salsa