1 large potato
2 large zucchini
¼ cup of scallions chopped
½ cup flour
4 Tablespoons oil
1 cup sour cream
1 Tablespoon chives minced
COOKING MUSIC SELECTION: Meshugga Beach Party - Shalom Alechem
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, and 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. Shape it into a cake by flattening it with your other hand, and add to skillet.
Cook on medium low heat 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. Great with fried eggs for breakfast!!!!