Directions:
- Toss the potatoes, zucchini, and salt in a medium bowl; let stand 10 minutes.
- Squeeze out the liquid and discsard.
- Stir the egg, scallions, flour, tarragon, and pepper into the potato mixture.
- Heat 1/4 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 the bottoms are lightl browned, about 6 minutes.
- Turn the pancakes over, add 1/4 teaspoon of the oil, and cook about 6 minutes.
- Repeat with the remaining mixture to make 8 pancakes.
- Serve with the sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.64 Kcal (572 kJ) | ||
| Calories from fat | 25.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 4% | |
|---|---|---|---|
| Cholesterol | 47.9mg | 16% | |
| Sodium | 616.17mg | 26% | |
| Potassium | 565.33mg | 12% | |
| Total Carbs | 22.58g | 8% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 11mg | 18% | |
| Iron | 1.4mg | 8% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 108.07 Kcal (452 kJ) | ||
| Calories from fat | 20.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 4% | |
|---|---|---|---|
| Cholesterol | 37.89mg | 16% | |
| Sodium | 487.36mg | 26% | |
| Potassium | 447.14mg | 12% | |
| Total Carbs | 17.86g | 8% | |
| Sugars | 0.86g | 4% | |
| Dietary Fiber | 1.79g | 9% | |
| Protein | 4.1g | 10% | |
| Vitamin C | 8.7mg | 18% | |
| Iron | 1.1mg | 8% | |
| Calcium | 31.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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