Recipes

[LuvAutumn]

1 cup shredded zucchini

1 cup shredded carrots

1/2 cup shredded onion

3 cups shredded potatoes

1 egg

1 1/2 - 2 cups flour

1 tsp garlic powder

1 tsp Italian seasoning

Salt and pepper to taste

Combine all of the ingredients in a big bowl. Use just 1 1/2 cups of flour to start. Combine with your hands and check if the mixture will hold its shape. If it appears loose, add the remaining flour.

Using about 1/3 cup of potato mixture at a time, form into pancakes to your desired thickness.

Heat about an inch of oil in a large skillet over medium heat. Cook no more that 4 potato pancakes at a time. Cook about 3 minutes per side, until each side is browned and crispy.

***If you make thick pancakes allow extra time for cooking.