Yields2 Servings
 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
1

1.Wash hands with soap and warm water. Wash produce well and grate as directed.

2

2.In a large bowl, crack eggs and whisk well. Fold grated vegetables into egg mixture.

3

3.In a small bowl, combine all dry ingredients. Fold dry ingredients into egg and vegetable mixture.

4

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

5.Reduce heat to medium and cook until golden, about 1½ minutes on each side.

6

6.Transfer pancakes with spatula to paper towels to drain.

7

7.Repeat with remaining mixture. Serve warm and enjoy!

Ingredients

 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

1.Wash hands with soap and warm water. Wash produce well and grate as directed.

2

2.In a large bowl, crack eggs and whisk well. Fold grated vegetables into egg mixture.

3

3.In a small bowl, combine all dry ingredients. Fold dry ingredients into egg and vegetable mixture.

4

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

5.Reduce heat to medium and cook until golden, about 1½ minutes on each side.

6

6.Transfer pancakes with spatula to paper towels to drain.

7

7.Repeat with remaining mixture. Serve warm and enjoy!

Notes

Crispy Zucchini-Potato Pancakes