Potato Zucchini Pancakes

Makes 4 servings

2 medium russet potatoes,
scrubbed
2 small zucchini
2 eggs
1 tsp onion powder
1 1/2 Tbsp olive oil,
divided
 
1. Shred potatoes and zucchini. Place in bowl.
Add eggs and onion powder; mix well.
2. Heat 1 tsp oil in a large nonstick skillet
over medium heat. Working in batches,
spoon mixture, 1/4 cup at a time, into
heated skillet. Leave an inch or more
between pancakes.
3. Cook 5 minutes or light brown on bottom;
turn and cook on second side 3-5 minutes
or until browned. Use remaining oil for
remaining batches of pancakes.
4. Serve with your choice of condiments:
marinara sauce, ketchup, applesauce, sour
cream, or a mixture of 3/4 c sour cream
and 1/4 c yellow mustard.
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