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Zucchini Potato Pancakes

 Zucchini Potato Pancakes
Living on a 90-acre farm, I've learned to love gardening and canning. I freeze lots of zucchini already measured out for this recipe. With my family of five, I can never get away with making just one batch of these delicious pancakes!
5 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 2 medium zucchini, coarsely grated (about 1-1/2 cups)
  • 1 large potatoes, peeled and finely shredded (about 1-1/4 cups)
  • 1 small onion, grated
  • 2 tablespoons cornmeal
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1 Eggland's Best Egg, lightly beaten
  • Oil for deep-fat frying
  • Sour cream

Directions

  • In a sieve or colander, drain zucchini, squeezing to remove excess
  • liquid. Place zucchini in a bowl; add potato and onion. Stir in the
  • cornmeal, flour, salt and egg; mix well.
  • Coat the bottom of a skillet with oil. Add 2 tablespoons batter.
  • Press lightly to flatten. Cook over medium heat until golden brown,
  • about 3-4 minutes on each side. Repeat with remaining batter. Serve
  • with sour cream. Yield: 16 pancakes.