Light, flavorful and refreshing, these outstanding pancakes are full of great textures. Zucchini-Potato Pancakes are delicious whether served as a main course, side or appetizer.

Zucchini-Potato Pancakes
Wonderful as appetizers; for breakfast, brunch, lunch or dinner, Zucchini-Potato pancakes are tasty and go well with sour cream or lemon.
Recipe type: Breakfast
Serves: 15 pancakes
  • 4 medium zucchini, coarsely grated
  • 2 large potatoes, cooked and mashed
  • 3 eggs, lightly beaten
  • 1/2 Cup wheat germ
  • 1/2 Cup matzo meal or saltine cracker crumbs
  • 1/4 teaspoon each salt and pepper
  1. Combine all ingredients adding more salt if needed.
  2. Cook on hot oiled griddle until brown on both sides (4 minutes for each side).
These pancakes may also be made smaller and served as appetizers.

These are especially good for brunch served with sour cream and tart jam or applesauce.[br][br]Makes 15 large pancakes.

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