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“From Everyday with Rachael Ray, personally I would omit the cheese, but I'm posting as it was in the magazine.”
1hr 10mins
16 pancakes

Ingredients Nutrition


  1. In a large bowl, cover shredded potato with cold water and stir to rinse; drain and transfer to a towel-covered work surface. Cover with another towel and roll up to remove excess moisture; rinse and dry the bowl. Squeeze the carrots and zucchini in another towel to remove moisture. In the bowl, combine the potato, carrots, zucchini, onion, egg and white, flour, cornstarch, baking soda, 3/4 t salt and 1/4 t pepper.
  2. Heat large skillet for 1 min over med-high. Add 1 T oil and swirl to coat pan. Working in batches, and using remaining oil when needed, spoon 1/4 cupfuls of the veggie mixture into the pan and flatten into 3-inch pancakes. Fry until golden underneath, about 3 minute Flip, sprinkle with a bit of the cheese and cook about 2 min more, transfer to a plate.

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