Title: Zucchini Potato Pancakes
Categories: Breakfast Vegetable
Yield: 4 Servings
| 2 | | Medium potatoes, peeled, grated |
| 3 | | Medium zucchini, seeded, grated |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper - fresh ground |
| 2 | | Large eggs - lightly beaten |
| 2 | tb | Flour |
| 1/4 | c | Beer |
| | | Vegetable oil |
Squeeze excess liquid from vegetables (potatoes, zucchini, shallots), using
your favorite method (press in colander, wrap in towel, etc.). Mix dry
veggies with the remaining ingredients except oil. Heat about 1/8 inch oil
in a heavy pan over medium heat, for about 1 minute. Put batter in hot oil
by the tablespoon, and carefully flatten each to form a pancake. Cook until
golden (about 4 minutes), then turn and cook for 1 more minute; transfer to
a paper towel.