Zucchini, Potato and Scallion Pancakes with Chived Sour Cream

Ingredients

• 1 large potato (NY $0.89)
• 2 large zucchini (NY $1.78)
• Salt (staple)
• 1 bunch scallions (NY $0.59)
• 2 eggs (NY $0.33)
• ½ cup whole wheat flour* (NY $0.14)
• Pepper (staple)
• 4 tbsps canola or olive oil** (staple)
• 1 cup lowfat sour cream (NY $1.09)
• 1 bunch chives (NY $1.99)

Directions

Clean and scrub, but do not peel, the potato and zucchini. Using a box grater, grate potato and zucchini into a colander and toss with a teaspoon of salt. Let sit for about 10 minutes, then scoop up about a handful into a clean dishcloth. Wring out over the sink. Place dried grated vegetables into a large bowl. Repeat, switching to a clean dry dishtowel if need be, until you’ve dried all the grated vegetables. You want the potato and zucchini to be pretty dry at this point.


Slice the scallions into ¼ inch slices, and add to grated veggies in bowl. Add the flour, beaten eggs, and pepper to taste and stir to combine. Add in a few extra dashes of salt if you like.


Chop chives and combine with sour cream in a separate bowl.

Heat 1 tablespoon of oil in non-stick skillet over medium heat. Pick up about a handful of veggie mixture, and shape into a ball in your palm. Smoosh it into a cake by flattening it with your other hand, and add to skillet.


Repeat until you fill the pan, making sure not to crowd your pancakes. Cook about 3 minutes, until the bottoms are golden, and the cakes have set, being careful not to burn the bottoms. Then flip ‘em over, and continue cooking approx. another 2-3 minutes. Remove to a plate lined with a paper towel. Adding more oil to the pan as needed, repeat until all the pancakes are cooked. If not serving immediately, these keep very well in a warm oven. Serve topped with dollops of sour cream and chives.

* You can of course substitute regular flour if that’s what you have/keep on hand. Doing so will
drive the cost down even further, as regular flour is less expensive than whole wheat.

** I’d recommend using canola for this, if you have it. Healthwise, its pretty analagous to olive oil and a good deal cheaper.