Combine grated potato, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper
Heat 1/4 cup oil in large fry pan over medium high heat. Add heaping Tablespoon of potato mixture to hot oil, working in batches to avoil overcrowding the pan. Press gently with spatula to flatten.
Cook until crispy, browned and potato is tender, about 4 to 5 minutes per side, adding more oil to the pan if needed.
Serve 3 to 4 pancakes per serving for side dish. Finish with Dill Yogurt Dip.
DILL YOGURT DIP: Combine sour cream, yogurt, olive oil, dill and salt and pepper. Stir to combine.
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