Zucchini Potato Pancakes

I like these for breakfast but they are delicious at any meal. This makes 6 nice sized pancakes. I use my cast iron skillet and they are so crispy!

1 medium Zucchini, unpeeled and grated
2 medium Potatoes, unpeeled and grated
1 small Onion, grated
3 whole Eggs
Sea Salt, Black Pepper and powdered Garlic to taste

Optional Toppings:
Sour Cream
Apple Butter
Cottage Cheese

In a medium bowl, beat eggs. Add seasonings to taste. Mix in onion, zucchini and potatoes. Using a conventional skillet or cast iron, grease with Extra Virigin Olive Oil or non stick spray. Use a 1/3 measuring cup of batter for each pancake. Flatten the batter with a spatula. Cook over medium heat for 7 minutes or less until the pancakes are brown and crispy. Place on a paper towel to absorb any extra oil. Serve immediately with your choice of toppings.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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