INGREDIENTS 

  • 1 medium unpeeled baking potato, shredded
  • ½ small zucchini, shredded
  • 1 green onion, thinly sliced, plus additional for garnish 
  • 1 egg, lightly beaten 
  • 2 tablespoons rice flour 
  • vegetable oil 
  • sour cream ( optional )

PREPARATION 

Combine potato, zucchini, 1 green onion, egg and rice flour in medium bowl; mix well.

Heat ¼ inch of oil in a large heavy skillet over medium heat. Drop potato mixture into skillet by ½ cupfuls. Flatten pancakes with spatula; cook about 5 minutes per side or until browned.

Serve with sour cream and top with additional green onion, if desired.

 

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