Products & Brands

Zucchini, Mushroom and Potato Pancakes

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