Infinitely adaptable and always satisfying, potatoes set the stage for countless flavor combinations. Here's one of our finest bite-sized potato creations.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425°F. Line an extra-large baking sheet with parchment paper; coat parchment with cooking spray. In a medium bowl whisk together egg, flour, salt, and pepper.

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  • Peel and finely shred potatoes. Press shredded potatoes between several layers of paper towels to remove any excess moisture. In a large bowl combine shredded potatoes, zucchini, and carrots. Add egg mixture; stir just until combined.

  • Drop potato mixture by rounded tablespoons onto the prepared baking sheet. Using the back of a spoon, flatten mounds slightly. Coat mounds with cooking spray. Bake 7 minutes. Turn pancakes; bake about 7 minutes more or until lightly browned.

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  • Meanwhile, for herbed crème, combine yogurt, basil, and chives. Serve with warm potato pancakes.

Nutrition Facts

25 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 10 mg cholesterol; 118 mg sodium. 4 g carbohydrates; 1 g fiber; 1 g sugar; 1 g protein;

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