Zucchini and Potato Pancakes

Pancakes with fresh zucchini on grape leaves

I’ve had a few potato latkes in my life, and they usually are not the best recipe for good health. Lots of frying, lots of sour cream – you know the drill. So when this recipe was created, I knew I had found another alternative to an old favorite! These pancakes have it all: inflammation-reducing onions, heart-healing olive oil and, best of all, fiber- and potassium-rich zucchini, making them a perfect fit for a summer side. Probably the most important aspect of this recipe, however, is its fabulous taste. Next time you’re asked to bring latkes to an event, don’t buy – make these! Pair with low-fat Greek yogurt and broccoli for an added nutrient boost.

Makes 12 (Serving size: 1 pancake)

1 tbsp plus 1 tsp extra-virgin olive oil
1 cup onion, cut in small dice
1/2 cup whole-wheat flour
1 tbsp baking powder
1 tsp salt
3 tbsp non-fat skim milk or almond milk
1 1/4 lb Idaho potatoes, peeled and diced (about 5 medium-size potatoes)
1 cup zucchini, grated on large hole of box grater (about 1 small zucchini)
12 cooked broccoli spears

Heat a non-stick sauté pan; add 1 teaspoon olive oil and the onions. Sauté on low heat until the onions are golden and caramelized, remove and set aside. While onions are sautéing, squeeze excess water out of grated zucchini and reserve. In a small bowl, combine whole-wheat flour, baking powder and salt and set aside.

In a blender add potatoes, skim milk and blend until puréed. Then add bowl of dry ingredients and blend until well mixed. Pour blender ingredients into large mixing bowl and fold in grated zucchini and sautéed onions.

Heat non-stick sauté pan. Add 1 tablespoon olive oil. When pan is hot, add quarter cup amounts of potato mixture and spread out to form 4-inch pancakes, sauté until golden brown on each side and serve with broccoli.

Nutritional Information Per Serving
Calories: 90
Sodium: 320 mg
Sugars: 2 g
Cholesterol: 0 mg
Saturated Fat: 0 g
Fiber: 3 g
Protein: 3 g
Carbohydrate: 16 g