VEGETABLE PANCAKES
About 4 dozen pancakes

3 cups shredded zucchini, squeezed dry
1 cup shredded carrots, squeezed dry
8 eggs
1/2 cup grated Parmesan cheese
2/3 cup all-purpose flour
1/4 cup chopped onion
1/2 cup plus 2 teaspoons olive or vegetable oil, divided, plus extra if needed
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
1/3 cup plain dry bread crumbs

In a large bowl, combine the zucchini, carrots, eggs, Parmesan cheese, flour, onion, 2 teaspoons oil, the baking powder, salt, and pepper; mix well. Stir in the bread crumbs. Heat 1/4 cup oil in a large skillet over medium heat. Carefully drop the batter by heaping tablespoonfuls, a few at a time, into the hot oil and cook for about 2 minutes per side, until golden on both sides, adding additional oil to the skillet as needed. Drain on a paper towel-lined platter and cover to keep warm until all batches are cooked. Serve immediately.

SERVING TIPS:
These are great as a snappy hors d'oeuvre, appetizer, side dish, or main course. If you prefer, make small, bite-sized pancakes. Serve with salsa - as a topper or a dipping sauce, or sour cream.