Ingredients
1 1/4
cups shredded zucchini (about 1 medium)
3
medium potatoes, peeled, shredded (3 cups)
1
large onion, finely chopped (1 cup)
1/3
to 1/2 cup all-purpose flour
1
egg
3/4
teaspoon salt
1/2
teaspoon pepper
Vegetable oil for frying
Sour cream, if desired
Chopped fresh chives, if desired
Preparation
Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.
