- 1 of 2 Grate both potatoes into large bowl. Mix in lemon juice, scallions, eggs, salt, pepper, tarragon and flour.
- 2 of 2 Heat oil in large nonstick skillet. Using 1/4 cup for each pancake (for total of 12), drop potato mixture into oil; cook in batches if necessary. Flatten each into 4-inch pancake. Cook 4 minutes per side or until cooked through. Adjust heat to prevent burning. With slotted spoon, remove to paper toweling to drain. Makes 12 pancakes.
Servings Per Recipe:
Per Serving: 5 g Fat, total, 2 g pro., 8 g carb., 88 kcal cal., 1 g fiber, 103 mg sodium, 36 mg chol., 1 g sat. fat