Potato and Vegetable Pancakes

Ingredients:

• 2 large potatoes, peeled and grated
• 1 carrot, peeled and grated
• 1 zucchini, grated
• 1/2 cup of finely chopped onion
• 2 cloves of garlic, minced
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• Olive oil or vegetable oil for frying

Directions:

1. Prepare the Vegetables:
   1. After grating the potatoes, carrot, and zucchini, place them in a clean kitchen towel and squeeze out as much liquid as possible.
   2. This step is crucial for getting crispy pancakes.
2. Mix the Batter:
   1. In a large bowl, combine the grated potatoes, carrot, zucchini, chopped onion, and minced garlic.
   2. Add the beaten eggs and mix well.
   3. Gradually add the flour, salt, and pepper, stirring until the mixture is well combined.
3. Heat the Oil:
   1. In a large skillet, heat a thin layer of oil over medium heat.
4. Cook the Pancakes:
   1. For each pancake, spoon about 2 tablespoons of the vegetable mixture into the skillet, flattening it into a pancake shape with the back of the spoon.
   2. Cook for 3-4 minutes on each side or until the pancakes are golden brown and crispy. Be careful not to overcrowd the skillet; cook the pancakes in batches if necessary.
5. Drain and Serve:
   1. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
   2. Serve warm.

These Potato and Vegetable Pancakes can be customized with your choice of vegetables or spices, making them a versatile option for any meal. Enjoy them with a dollop of sour cream, applesauce, or your favorite dipping sauce for an extra flavor boost.