Ingredients:
1 large russet potato (about 3/4 pounds), peeled and shredded
1 medium zucchini shredded (about 1 cup)
1/3 teaspoon salt
1 ½ Tablespoons egg
2 scallions, sliced
1 Tablespoon cornmeal
¼ teaspoon dried tarragon, crumbled
Salt and Pepper to taste
½ teaspoon olive oil
2 teaspoons plain Greek-style yogurt or unsweetened applesauce
Directions:
Toss the potatoes, zucchini, and salt in a medium bowl. Let stand 10 minutes. Squeeze out the liquids and discard. Stir in the egg, scallions, cornmeal, tarragon, and pepper.
Heat ¼ teaspoon of the oil in a large nonstick skillet over medium heat. Drop the potato mixture, 2 Tablespoons at a time, into mounds and flatten with a spatula. Cook until lightly browned, about 12 minutes, turning and adding another ¼ teaspoon oil after 6 minutes. Repeat with the remaining oil and the potato mixture. Top each pancake with ½ teaspoon of yogurt or applesauce.
Makes 2 servings
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