| Ingredients:
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2 C Sour Cream
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3/4 C MarketSource Fresh Dill, snipped
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¾ C Scallions, thinly sliced
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¾ tsp. Salt
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1 Zucchini, shredded, squeezed dry in towel
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1 C Cremini, thinly sliced
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2 80 ct. Idaho potatoes, peeled, shredded and squeezed dry
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3 T Flour
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½ tsp. Baking powder
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2 Egg whites
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4 tsp. Vegetable oil
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Instructions:
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In a mixing bowl, stir together sour cream, ¼ C of Dill, ¼ C of scallions and ¼ tsp. salt.
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Cover and refrigerate.
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In a large bowl, mix together zucchini, mushrooms, potatoes, and the balance of the dill and scallions.
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Add to the mix the baking powder, egg whites and ½ tsp. salt.
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Pre-heat oven to 400*F.
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In a large non stick skillet heat 2 tsp. oil.
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Using a ½ C measure, drop potato mix into the skillet to form 4 pancakes.
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Flatten drops to ½ inch thickness and cook 2 minutes a side.
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Transfer to baking sheet and repeat to utilize the rest of mix.
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Place pancakes in oven for 7-8 minutes and serve with sour cream. |