Potato Zucchini Pancakes

• 1 medium:baking potato, unpeeled and shredded
• 1/2 small:zucchini, shredded
• 1 green:onion, thinly sliced
• 1 egg:white
• 2 tablespoons:flour
• 1 tablespoon:oil

Preparation

1. Combine potato, zucchini, onion, egg white and flour in medium bowl until well blended.
2. Add salt and pepper to taste.
3. Heat oil in large skillet over medium heat.
4. Drop potato mixture into skillet by 1/3 cupfuls.
5. Flatten pancakes with spatula; cook about 5 minutes per side or until browned.

Tips

Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There's no need to wash the bowl in between because all the ingredients are mixed together before cooking. Makes 6 pancakes. (this recipe can be doubled or tripled)