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Delicate Potato Pancake


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Rate this recipe 4.4/5 (24 Votes)


  • 3 medium russet potatoes, peeled and grated
  • 1 egg 2 tbsp. all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup grated carrot (1 large)
  • 1-1/2 cups grated zucchini (2 small)
  • 1/2 cup low-fat sour cream or plain yogurt
  • 2 tbsp. finely chopped fresh basil
  • 1 tbsp. chopped chives or 1-1/2 tsp. chili powder


Servings 6
Preparation time 20mins
Adapted from


Step 1

Preheat oven to 425 degrees. Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture.

Beat egg, flour, salt and pepper in large bowl. Add potatoes, carrot and zucchini; mix well. Oil 2 nonstick baking sheets. Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly.

Bake 8 to 15 minutes until bottoms are browned. Turn; bake 5 to 10 minutes more. Stir together sour cream and herbs; serve with warm pancakes.


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