Category: Appetizers

1 lb Russet potatoes, peeled and grated

1 Egg

2 tbsp Flour

1 tsp Salt

1/4 tsp Pepper

1 cup Grated carrots

1 1/2 cup Grated zucchini

Olive oil

1/2 cup Low fat sour cream or plain yogurt

2 tbsp Finely chopped basil

1 tbsp Chopped chives

Preheat oven to 425.

Wrap grated potatoes in several thickness 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.