Ingredients

• 2 large russet potatoes, peeled and shredded
• 2 medium zucchini, shredded
• 1 teaspoon salt
• 1 large egg
• 3 scallions, sliced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried tarragon, crumbled
• 1/8 teaspoon ground pepper
• 1 teaspoon olive oil
• 4 teaspoons light sour cream

Instructions

1. Toss the potatoes, zucchini, and salt in a medium bowl; let stand 10 minutes.

2. Squeeze out the liquid and discsard.

3. Stir the egg, scallions, flour, tarragon, and pepper into the potato mixture.

4. Heat 1/4 teaspoon of the oil in a large nonstick skillet over medium heat.

5. Drop the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula.

6. Cook until the bottoms are lightl browned, about 6 minutes.

7. Turn the pancakes over, add 1/4 teaspoon of the oil, and cook about 6 minutes.

8. Repeat with the remaining mixture to make 8 pancakes.

9. Serve with the sour cream.