Ingredients & Directions
2 Medium potatoes,
-peeled, grated
3 Medium zucchini,
-seeded, grated
1 ts Salt
1/4 ts Black pepper – fresh ground
2 Large eggs – lightly beaten
2 tb Flour
1/4 c Beer
Vegetable oil
Squeeze excess liquid from vegetables (potatoes, zucchini, shallots),
using your favorite method (press in colander, wrap in towel, etc.).
Mix dry veggies with the remaining ingredients except oil. Heat about
1/8 inch oil in a heavy pan over medium heat, for about 1 minute. Put
batter in hot oil by the tablespoon, and carefully flatten each to
form a pancake. Cook until golden (about 4 minutes), then turn and
cook for 1 more minute; transfer to a paper towel.
Yields
4 Servings