Potato Pancakes
A delicious classic without all the fat.

Number of Servings: 6 Serving Size: 1/2 cup
Ingredients

medium potatoes, peeled 2
zucchini,unpeeled 1
small onion 1
dry bread crumbs or matzo meal 1/2 cup
nonstick cooking spray 2 sprays
canola or corn oil 2 tsp
Preparation Instructions
1. Grate the potato and zucchini. Drain any accumulated liquid, or the potatoes will turn green. Grate the onion. Combine the potatoes, zucchini, and onion in a bowl. Add the eggs and bread crumbs or matzo meal. Mix well.
2. Preheat the oven to 300 degrees F. Spray a skillet with nonstick cooking spray. Heat the oil in the skillet over medium-high heat. Add 1/2 cup of the potato mixture.
3. Cook for about 5 minutes on one side, turn, and cook on the other side for 3 minutes until golden brown. Transfer cooked cakes to the oven to keep warm. Repeat until all the mixture is used.
Exchanges Per Serving1-1/2 StarchNutrition InformationAmount per servingCalories 123 Calories from Fat 31Total Fat 3 g Saturated Fat 1 gCholesterol 71 mgSodium 24 mgTotal Carbohydrate 19 g Dietary Fiber 2 g Sugars 2 gProtein 4 g Exchanges Per Serving

Starch Exchange
Calories 123
Calories From Fat 31
Total Fat 3 g.
Saturated fat 1 g.
Cholestrol 71 mg.
Sodium 24 mg.
Total Carbohydrate 19 g.
Dietary Fiber 2 g.
Sugars 2 g.
Protein 4 g.
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Reproduced with permission from "ADA Cookbooks"© American Diabetes Association ®