Best Garden Bounty Pancakes Recipes

GARDEN POTATO PANCAKES

Garden Potato Pancakes image

My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. -Peggy Roos, Minneapolis, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 12 pancakes.

Number Of Ingredients 13

Ingredients

2 medium zucchini, grated
2 large eggs
1/4 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1 large onion, finely chopped
1 medium potato, grated
1 medium carrot, grated
1/3 cup frozen corn, thawed
1/4 cup shredded sharp white cheddar cheese
Oil for frying
Coarsely ground black pepper and sour cream, optional

Steps:

In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.

Nutrition Facts : Calories 269 calories, Fat 20g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 266mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

GARDEN BOUNTY PANZANELLA SALAD

Garden Bounty Panzanella Salad image

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
4 large tomatoes, coarsely chopped
1 English cucumber, coarsely chopped
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup Italian salad dressing

Steps:

In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes., Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges