Zucchini Potato Pancakes

Servings: 4
Ingredients:

2    Medium potatoes,                  1/4 ts Black pepper - fresh ground
-peeled, grated                     2    Large eggs - lightly beaten
3    Medium zucchini,                    2 tb Flour
-seeded, grated                   1/4 c  Beer
1 ts Salt                                     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 1/8 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.

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