Colorado potato panckae appetizers
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Russet potatoes; peeled and grated |
| 1 | Egg | |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Grated carrots |
| 1½ | cup | Grated zucchini |
| Olive oil | ||
| ½ | cup | Low fat sour cream or plain yogurt |
| 2 | tablespoons | Finely chopped basil |
| 1 | tablespoon | Chopped chives |
Directions
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@... on Jul 21, 1997