1 cup shredded zucchini (peeled)

1 cup shredded potatoes (peeled)

2 tbsp chopped onion

2 tbsp flour

¼ teaspoon salt

¼ tsp oregano

Dash of Black Pepper

1 tbsp chopped parsley

1 egg, beaten

Butter or Crisco flavored butter for frying  

Toss together the zucchini, potatoes, and onion in a small bowl. Sprinkle with flour, salt, oregano, black pepper and parsley.  Mix with a fork.  Stir in beaten egg.  Using about ¼ cup batter per pancake, drop onto a buttered skillet.  Cook without crowding over medium heat 2-3 minutes per side or until golden brown and set.

Serve with applesauce or sour cream.

Recipe from www.cooks.com

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