1 C. shredded zucchini

1 C. shredded carrots

1/2 C. shredded onion

3 C. shredded potatoes (1 large russet potato will roughly equal one C.)

1 egg

1 1/2 – 2 C. flour

1 t. garlic powder

1 t. Italian seasoning

Salt and pepper, to taste

Oil, for frying

 

Combine all of the ingredients, except oil, in a large bowl. Use only 1 1/2 C. flour to start. Combine with your hands and see if the mixture will hold its shape. If it seems loose, add the remaining flour. Using about a 1/3 C. of potato mixture at a time, form into pancakes of desired thickness. Heat about an inch of oil in a large skillet over medium heat. Cook no more than 4 potato pancakes at a time. Cook about 3 minutes per side, until each side is browned and crispy. *Note: If you made thick potato pancakes, you might need to bake them an additional 15 minutes or so at 350 degrees. This actually works perfectly for the stolen moments method. Just refrigerate or freeze after browning in oil, and then finish the baking process just before eating.