Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Medium potatoes, peeled, grated |
3 \N | Medium zucchini, seeded, grated |
1 teaspoon | Salt |
¼ teaspoon | Black pepper - fresh ground |
2 \N | Large eggs - lightly beaten |
2 tablespoons | Flour |
¼ cup | Beer |
\N \N | Vegetable oil |
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.