Zucchini Potato Pancakes

Step 1: Clean and scrub, but do not peel, the potato and zucchini.

Step 2: 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.

Step 3: Place dried grated vegetables into a large bowl.

Step 4: Repeat, switching to a clean dry dishtowel if need be,until you’ve dried all the grated vegetables.

Step 5: You want the potato and zucchini to be pretty dry at this point.

Step 6: Slice the scallions into 1/4-inch slices, and add to grated veggies in bowl.

Step 7: Add jalapeno here if adding.

Step 8: Add the flours(YOU CAN USE PLAIN FLOUR IF YOU WISH) beaten eggs, and pepper to taste and stir to combine.

Step 9: Add in a few extra dashes of salt if you like.

Step 10: Chop chives and combine with sour cream in a separate bowl.

Step 11: Heat 1 tablespoon of oil in non-stick skillet over medium heat.

Step 12: Pick up about a handful of veggie mixture,

Step 13: And shape into a ball in your palm.

Step 14: Make it into a cake by flattening it with your other hand,

Step 15: And add to skillet.

Step 16: Repeat until you fill the pan, making sure not to crowd your pancakes.

Step 17: Cook about 3 minutes, until the bottoms are golden,

Step 18: And the cakes have set, being careful not to burn the bottoms.

Step 19: Then flip ‘em over, and continue cooking approx. another 2-3 minutes.

Step 20: Remove to a plate lined with a paper towel.

Step 21: Adding more oil to the pan as needed, repeat until all the pancakes are cooked.

Step 22: If not serving immediately, these keep very well in a warm oven.

Step 23: Serve topped with dollops of sour cream and chives.