2 (8 ounce) Idaho Potatoes, scrubbed
2 small zucchini, washed
2 large eggs
1 teaspoon onion powder
1-1/2 tablespoons olive oil, divided use
In a food processor fitted with the shredding disk, or with a hand-held grater, shred the potatoes and zucchini. Place shredded vegetables in a medium mixing bowl; add eggs and onion powder and mix well.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Using a 1/4 cup measure, scoop the batter and place on heated skillet. Repeat to fill the skillet, leaving an inch or more between pancakes. Cook for 5 minutes or until bottoms are light brown; flip pancakes using a spatula and cook on second side for 3 to 5 minutes or until browned. Use remaining oil for remaining batches of pancakes.
Serve pancakes with dipping sauces such as: 1 cup marinara sauce or ketchup, 1 cup applesauce, 1 cup sour cream or a mixture of 3/4 cup sour cream and 1/4 cup yellow mustard.
Makes 24 pancakes.
Approximate Nutritional Analysis Per Serving: 219 calories, 8 g fat, 106 mg cholesterol, 43 mg sodium, 7 g protein, 32 g carbohydrates (Nutritional analysis does not include dipping sauces)