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Sheree Kearn's Potato-Zucchini Pancake

  • 146calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large russet potatoes , peeled and shredded

  2. 2 medium zucchini , shredded

  3. 1 teaspoon(s) salt

  4. 1 large egg

  5. 3 (green) onions , sliced

  6. 2 tablespoon(s) flour

  7. 1/2 teaspoon(s) (dried) tarragon , crumbled

  8. 1/8 teaspoon(s) (freshly ground) pepper

  9. 1 teaspoon(s) olive oil

  10. 4 teaspoon(s) (light) sour cream , optional

Instructions Jump to Ingredients ↑

  1. Toss potatoes, zucchini and salt in a medium bowl; let stand 10 minutes.

  2. Press potato mixture into sieve to squeeze out liquid. Discard liquid.

  3. Stir the egg, green onions, flour, tarragon and pepper into the potato mixture.

  4. Heat ¼ tsp. oil in a large nonstick skillet over medium heat. Drop 4 mounds of potato mixture, 2 Tbsp each, into pan, and flatten with a spatula.

  5. Cook pancakes until bottoms are lightly browned, about six minutes. Turn over, add another ¼ tsp. of oil to pan. Cook pancakes until lightly browned on both sides and cooked through, about six minutes.

  6. Repeat to make 8 pancakes. Serve with sour cream (if desired).

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