2 cups potato, grated (about 2-3 red potatoes or 1 large russet)
1 cup zucchini, grated (about 1 medium zucchini)
2 large egg
⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cumin powder
2 tablespoons vegetable oil
Directions
1.Wash hands with soap and warm water. Wash produce well and grate as directed.
2.In a large bowl, crack eggs and whisk well. Fold grated vegetables into egg mixture.
3.In a small bowl, combine all dry ingredients. Fold dry ingredients into egg and vegetable mixture.
4.Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking. Spoon 2 tablespoons of vegetable mixture per pancake onto hot oiled pan and flatten to 3-inch diameter with a spatula.
5.Reduce heat to medium and cook until golden, about 1½ minutes on each side.
6.Transfer pancakes with spatula to paper towels to drain.
7.Repeat with remaining mixture. Serve warm and enjoy!