Vegetable Pancakes

• 1 (8 ounce) container light sour cream
• 1 teaspoon fines herbes
• 12 teaspoon cayenne pepper
• 1 medium baking potato
• 3 medium zucchini
• 2 carrots, peeled
• 1 onion, minced
• 2 large eggs, beaten
• 12 cup all-purpose flour
• 1 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons vegetable oil, divided (as needed)

1. In a small bowl, mix together the first 3 ingredients; chill for 2-4 hours.
2. Peel the potato; grate the potato, zucchini, and carrots (my food processor works well for this step).
3. Press grated vegetables between paper towels to drain as much moisture as possible.
4. In a mixing bowl, stir together the grated vegetables, onion, eggs, flour, salt, and pepper.
5. In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat.
6. Spoon 1/4 cup batter per pancake into skillet.
7. Cook each pancake approximately 4 minutes on each side; add more oil to skillet as needed.
8. Drain pancakes on paper towels.
9. Serve with sour cream mixture.

sour cream, fines herbes, cayenne pepper, baking potato, zucchini, carrots, onion, eggs, flour, salt, pepper, vegetable oil

Taken from www.food.com/recipe/vegetable-pancakes-96032 (may not work)