- 4 cups zucchini, grated
- 1 medium white potato, grated
- 1 medium onion, chopped
- 3 eggs
- 3 tablespoons flour
- 2 tablespoons seasoned bread crumbs
- Pepper, to taste
- Garlic powder, to taste
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.
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Recipe courtesy of Esther Weiner