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

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