| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
All newly t, Appetizers, Vegetables |
24 |
Servings |
INGREDIENTS
| 1 |
lb |
Russet potatoes; peeled and grated |
| 1 |
|
Egg |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Grated carrots |
| 1 1/2 |
c |
Grated zucchini |
|
|
Olive oil |
| 1/2 |
c |
Low fat sour cream or plain yogurt |
| 2 |
tb |
Finely chopped basil |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
Preheat oven to 425. Wrap grated potatoes in several thicknesses of paper
towels; squeeze to wring out liquid. In a bowl, beat eggs, flour, salt and
pepper. Add grated potato, carrot and zucchini; mix together. Oil 2
non-stick baking sheets. Portion a heaping measuring tablespoon of
vegetable mixture onto baking sheets; flatten to make a pancake. Bake 8-15
minutes, until bottoms are browned. Turn and bake 5 to 10 minutes more.
Stir together sour cream and desired herbs or seasonings. Serve pancakes
warm with a dollop of herb cream.
Makes about 24 appetizer pancakes.
Recipe by: Colorado Potatoes Posted to MC-Recipe Digest V1 #682 by
L979@aol.com on Jul 21, 1997
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