Zucchini Veggie Spaghetti & Potato Pancakes



  1. In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry and set aside.

  2. 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.

  3. 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