Potato-Carrot-Zucchini Pancakes

1 medium-sized zucchini, grated

2 eggs, lightly beaten

2 large potatoes, grated (peeling is optional)

1 large carrot, grated

1 onion, finely chopped

¼ c. oat bran flour or all-purpose flour

1 tsp. salt

1 tsp. chopped fresh basil, or ¼ tsp. dried

1/3 tsp. freshly ground black pepper

Oil for frying

Preheat oven to 250 F.  Squeeze excess water from zucchini.  In large mixing bowl, combine with eggs, potatoes, carrot, onion, flour, salt, basil, and pepper.  Mix well.  In large skillet, pour in oil to a depth of 1/8 inch.  Heat over medium heat.  When oil is hot, drop batter into it with a large spoon to form several pancakes; slightly flatten each cake with the back of the spoon.  Cook until brown on both sides, turning once, about 5 min. per side.  Remove cakes from frying pan and keep warm on a towel-lined baking sheet in the oven.  Continue to make pancakes until all the batter is used.  Serve hot.  Serves 6-8.  The Classic Zucchini Cookbook, Nancy C. Ralston, Marynor Jordan, and Andrea Chesman.


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