4 cups grated raw potatoes (about 8 medium sized potatoes, I like yukon gold)
4 tablespoons grated onion
1 medium grated carrot
1 medium grated zucchini
4 eggs, well beaten
4 tablespoons flour or matzo meal
2 teaspoons baking powder
2 teaspoons salt
few gratings fresh pepper
Canola oil for frying
Instructions
Peel and then chill potatoes in ice water for 2 hours before grating to prevent turning color. Place grated potatoes in a clean tea towel and press excess moisture until potatoes are quite dry. Combine potatoes, carrot, zucchini, eggs, flour, baking powder, salt and pepper. Use tablespoon to drop onto hot, well-greased skillet. Cook over moderate heat about 5 minutes on each side or until golden brown. Place pancakes on plate with paper towel on top to soak up extra grease. I like to make mine ahead of time and freeze on a foiled baking sheet. Re-heat at 350 degrees for about 20-30 minutes. This makes things less messy while entertaining and if you can ever make something ahead of time when serving guests do so!! Serve hot with sour cream and/or apple sauce.