Zucchini And Potato Lakes With Dill Sour Cream Ingredients :- 2 zucchinis 3 potatoes, peeled 2 cloves of garlic , minced 1 tbsp of basil leaves, shredded 4 tbsp of maida 2 tbsp of cornflour 2 tbsp of curd ½ tbsp of nutmeg powder Water, salt to taste Oil For the sour cream :- 1 cup of sour cream 2 tbsp of dill leaves ( suva bhaji), chopped 1 clove of garlic, finely chopped Salt to taste Method :- Grate the potatoes and zucchini; sprinkle some lime juice on them to avoid discolouring. Keep this aside for about 30-45minutes so that all the water is drained out. Squeeze out the excess water. Mix the grated vegetables along with all the other ingredients expect for the oil. Make a thick batter out of this, the batter shouldn’t be runny or too sticky. Heat a pan and spread some oil on it, ladle out spoonfuls of this batter in the size of pancakes. Drizzle with some more oil and cook on either side until golden brown. For the sour cream:- Whisk all the ingredients togther just half an hour before serving. Chill in the fridge and serve with the hot latkes.