- 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 )
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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