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Zucchini-Potato Pancakes | ||||||||||
Course : Pancakes Serves: 6 |
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Ingredients:
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Preparation / Directions:combine zucchini and potatoes in a clean towel gently squeeze to remove excess moisture combine zucchini, potatoes, onions, cornmeal, flour, and salt in a bowl stir in beaten egg-mix well heat oil in a skillet, over a moderate flame for each pancake, drop 2 tablespoon batter into skillet press lightly with a spatula to flatten cook for 4 minutes per side, until golden drain on a cooling rack and blot with paper towels keep warm in a slow oven top with a dollop of sour cream serve warm
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Nutritional Information:169 Calories (kcal); 14g Total Fat; (72% calories from fat); 3g Protein; 9g Carbohydrate; 40mg Cholesterol; 289mg Sodium | ||||||||||