Zucchini, Potato, and Scallion Pancakes with Chived Sour Cream

18 Sep

Whew, it has been a tiring weekend. I’m trying to sell my car, so yesterday consisted of getting my car’s oil changed, having it inspected, getting it washed, vacuuming it out, digging up old maintenance records, and taking pictures of it. Hopefully I can sell it soon and get a car that is more…well, badass.

Then today has been full of laundry, dishes, vacuuming (again!), and rug doctoring. Yes, the good ol’ Rug, M.D. I am trying to rid my carpets of all evidence of having two naughty (but stinkin’ cute) dogs living with me. The house is looking better already, but between homework and cleaning, I am exhausted. Remember when weekends used to be weekends?

But despite being so busy, I’ve managed to whip up some amazing meals lately. Last night I tried out Zucchini, Potato, and Scallion pancakes. Foodgasm alert! These pancakes are nice and crispy on the outside, soft on the inside, and perfectly but simply flavored with salt, pepper, and scallions. They were absolutely perfect with a cool dollop of chived sour cream on top. I served the pancakes with roasted carrots— a nice reward for a long day of work. Plus, I pilfered the recipe from a brilliant blog I’ve just stumbled upon called REC(ession)PES. I think the name speaks for itself 🙂

Zucchini, Potato, and Scallion Pancakes with Chived Sour Cream

(recipe by REC(ession)PES)


  • 1 large potato
  • 2 large zucchini
  • 1 bunch scallions
  • 2 eggs
  • ½ cup whole wheat flour
  • Salt and pepper
  • 4 tbsps extra virgin olive oil
  • 1 cup lowfat sour cream
  • 1 bunch chives


  • 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 them over, and continue cooking for approximately 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. Serve topped with dollops of sour cream and chives.

Makes about 15 pancakes with topping.


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