INGREDIENTS

1. 1 (8 ounce)containerlight sour cream
2. 1teaspoonfines herbes
3. 1/2teaspooncayenne pepper
4. 1mediumbaking potato
5. 3mediumzucchini
6. 2carrots, peeled
7. 1onion, minced
8. 2largeeggs, beaten
9. 1/2cupall-purpose flour
10. 1teaspoonsalt
11. 1/4teaspoonpepper
12. 2tablespoonsvegetable oil, divided(as needed)

DIRECTIONS

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.