Zucchini Veggie Spaghetti & Potato Pancakes
In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry and set aside.
In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture. Toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cup into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Ingredients — Serves 4
3 cups Crazy Fresh Zucchini Veggie Spaghetti
1 cup Crazy Fresh B-Red Potato peeled & shredded
1/2 cup bread crumbs
1 teaspoon All-Purpose Flour
1 teaspoon baking soda
1 teaspoon Salt
1/4 teaspoon pepper
3 eggs lightly beaten
6 oz Crazy Fresh diced onion
2 cloves garlic minced
4 tablespoons canola oil divided