Zucchini Potato Pancakes
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Zucchini Potato Pancakes
Servings: 4
Ingredients:
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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