Categories: Appetizers
Ingredients
- 1 lb. (2 medium) Colorado potatoes, peeled and shredded
- 1 egg
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup shredded carrots
- 1 1/2 cups shredded zucchini (2 small)
- Olive oil
- 1/2 cup sour cream
- 2 tbsp finely chopped basil plus 1 tbsp chopped chives or 1 1/2 tsp chili powder or curry pwoder
Directions
-
at oven to 425. Wrap shredded potatoes in several layers of paper towels; squeeze to wring out much of liquid. In a large bowl, beat together egg, flour, salt and pepper. Add shredded potatoes, carrots and zucchini; mix well. Oil 2 nonstick baking sheets. Drop heaping tbsp fuls of vegetable mixture, 2 inches apart, onto baking sheets; flatten to make pancakes. Bake 8 to 15 minutes, until bottoms are browned. Turn and bake 5 to 10 minutes more. Stir together sour cream and desired herbs and seasonings. Serve pancakes warm with a dollop of herb cream.