Yield: 4 servings
|2||Medium potatoes, peeled, grated|
|3||Medium zucchini, seeded, grated|
|¼ teaspoon||Black pepper - fresh ground|
|2||Large eggs - lightly beaten|
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 ⅛ 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.