Potato Zucchini Carrot Pancakes

Potato Zucchini Carrot Pancakes


  • 1 medium potato, rinsed & peeled
  • 2 medium zucchini, rinsed
  • 1 large carrot
  • 1/4 cup of diced or grated onion
  • 1 egg
  • 1/4 cup grated cheddar cheese
  • 1/3 cup whole wheat flour
  • 1/2 tsp. salt
  • canola oil


  1. Grate potato, zucchini, carrot and onion into a large bowl
  2. Place mixture in a colander. Place 2 paper towels over mixture and press down to drain as much moisture as possible
  3. Return vegetable mixture to a large bowl. Add egg, cheese, flour, and salt. Mix well.
  4. In a skilled over medium heat, heat enough canola oil to cover the bottom of the pan
  5. Form pancakes about 1/4 cup each flattened and place in skillet
  6. Cook for about 5 minutes each side or until golden brown
  7. Remove from pan and drain on plate or baking sheet lined with paper towels. Repeat with remaining mix adding more canola oil to pan if needed.

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