Potato Zucchini Pancakes

2 large eggs
1/4 cup unsifted all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/8 tsp. pepper
dash of ground nutmeg
1 small onion, grated
1 1/2 pounds baking potatoes, unpared
1/2 pound zucchini
1/4 cup salad oil
TO SERVE:
sour cream

Line baking sheet with paper towels. Preheat oven to 250 degrees F.

In bowl, mix eggs, flour, baking powder, salt, pepper and nutmeg. Add onion.

Shred potatoes and zucchini; stir into egg mixture.

Heat oil in 1 2-inch skillet over medium heat.

Drop potato mixture, 1/4 cup at a time, into hot oil; flatten into 3-inch rounds. Cook until golden, about 3 minutes on each side. Garnish with sour cream.

Makes 1 1/2 dozen pancakes
Source: Colorado Potato Administrative Committee