Recipe: Zucchini and Potato Pancakes

ZUCCHINI AND POTATO PANCAKES

2 medium zucchini, coarsely grated (1 1/2 cups)
1 Idaho potato, peeled and grated (1 1/4 cups)
1 small onion, grated
2 tablespoons cornmeal
2 tablespoons flour
3/4 teaspoon salt
1 egg, lightly beaten
vegetable oil (as needed)
sour cream (for serving)

Place the grated zucchini in a colander and press firmly to remove all possible liquid. Transfer to a mixing bowl and combine with the grated potato and onion. Stir in the cornmeal, flour, and salt; then add the beaten egg, stirring until the ingredients are well combined.

Place a large skillet over medium heat. Pour in enough vegetable oil to film the bottom of the pan. Heat the oil; then spoon in the vegetable mixture, using about 2 tablespoons for each pancake, and pressing lightly to flatten. Cook until golden brown, 3 or 4 minutes per side, turning the pancakes once. Transfer to a plate lined with paper towels and keep warm while you fry remaining pancakes.

Serve immediately, with sour cream.

Makes about 1 dozen
Source: From the Farmers' Market by Richard Sax with Sandra Gluck, 1986