Zucchini Potato Fritters
2 medium zucchini
2 medium baking potatoes, peeled
1 medium onion
1 cup flour
1—1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 egg, lightly beaten
Vegetable oil for cooking
Using a food processor or box shredder, shred the zucchini, potatoes, and onions together.
Place the shredded vegetables in a strainer, and press down to remove excess liquid. Let sit for 2 minutes and repeat.
Move vegetable mixture to a large bowl and add remaining ingredients, mixing well.
Heat oil in a large frying pan over medium/high flame. Using a tablespoon or soup spoon, add batter to oil in dollops, flattening each dollop with a spatula.
Cook until brown on bottom, and crispyon edges. Turn over and cook other side until desired level of crispness. Remove with spatula to paper towel covered plate.
Serve warm with sour cream or apple sauce as toppings. (or you might decide they are so yummy, that you don’t need anything at all)
These can be made ahead and frozen. To use, simply heat in a 350° oven on a cookie sheet until heated through.