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Preheat oven to 425°F. Line a very large baking sheet with parchment paper or foil; coat paper or foil with cooking spray. Set aside. Whisk together egg, flour, salt and pepper in a medium bowl; set aside.
Peel and finely shred potatoes. Press shredded potatoes between several layers of paper towels to remove any excess moisture. Combine shredded potatoes, zucchini and carrots in a large bowl. Add egg mixture; stir just until combined.
Drop potato mixture by rounded tablespoons onto the prepared baking sheet. Using the back of a spoon, flatten mounds slightly. Coat mounds with cooking spray. Bake for 7 minutes. Turn pancakes; bake about 7 minutes more or until lightly browned.
Combine yogurt, basil and chives in a small bowl. Serve warm potato pancakes with herbed crème.