Potato-Zucchini Pancakes
emily
ingredients
- 2 large russet potatoes, peeled and shredded (about 2 cups)
- 2 medium zucchini, shredded
- 1 tsp. salt
- 1 egg
- 3 scallions, sliced
- 2 tbsp. all-purpose flour
- 1/2 tsp. dried tarragon, crumbled
- 1/8 tsp. freshly ground pepper
- 1 tsp. olive oil
- 4 tsp. light sour cream
directions
- 1
In a medium bowl, toss the potatoes, zucchini and salt. Let stand 10 minutes. Squeeze out the liquids and discard; stir in the egg, scallions, flour, tarragon and pepper.
- 2
In a large nonstick skillet, heat 1/4 tsp. of the oil over medium heat. Drop the potato mixture, 2 tbsp. at a time, into mounds and flatten with a spatula; cook until lightly browned about 12 minutes, turning halfway and adding another 1/4 tsp. of the oil. Repeat with the remaining mixture. Dollop each pancake with 1/2 tsp. of the sour cream.
notes
Each serving; 155 calories
Source: Emily Wells
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