Zucchini Potato Pancakes

Recipe Ingredients

2 tablespoons	30ml	Potatoes - peeled, grated (medium)
3 tablespoons	45ml	Zucchini - seeded, grated (medium)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper - fresh ground
2 teaspoons	10ml	Eggs - lightly beaten (large)
2 tablespoons	30ml	Flour
1/4 cup	59ml	Beer
		Vegetable oil

Recipe Instructions

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.

Source:
Rae McDaniel

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