Guest guest Posted January 7, 2007 Report Share Posted January 7, 2007 Potato Pancake Appetizers 1 pound russet potatoes, peeled and grated 1 egg or replacement 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 1 cup grated carrots 1 1/2 cups grated zucchini olive oil 1/2 cup low fat sour cream or plain yogurt 2 tablespoons finely chopped basil 1 tablespoon chopped chives Preheat oven to 425 degrees. 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 to 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. 24 appetizer pancakes. Quote Link to comment Share on other sites More sharing options...
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