Potato, Zucchini, and Green Onion Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shred the cooked potato after it has cooled; a warm potato will crumble if you try to shred it. Ingredients:
1 small baking potato, peeled (about 5 ounces) |
1 cup grated zucchini |
1 cup all-purpose flour |
1 teaspoon baking powder |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1/4 teaspoon black pepper |
1/2 cup fat-free milk |
1/4 cup low-fat sour cream |
1 tablespoon vegetable oil |
1/4 teaspoon hot sauce |
3 large eggs, lightly beaten |
1/2 cup chopped green onions |
1/4 cup low-fat sour cream |
2 teaspoons chopped fresh chives |
Directions:
1. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool. Shred potato.
2. Press zucchini on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and next 6 ingredients (flour through pepper) in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Fold in potato, zucchini, and onions.
4. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Top pancakes with sour cream and chives.
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