Zucchini-Potato Pancakes

Ingredients

• 1 large russet potato, peeled
• 1 large zucchini, ends trimmed
• 1/3 cup diced onion
• 1 large egg
• 1 teaspoon kosher salt
• freshly ground pepper
• 2-4 tablespoons grapeseed, sunflower or olive oil

Ingredients

Shred the potato and zucchini into a bowl using the large holes of a box grater. Add the onion and egg, season with salt and pepper and mix well. The mixture will oxidize and brown slightly, so work quickly.

Heat 2 tablespoons of oil in a large cast-iron frying pan over low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form several 3-inch pancakes, leaving some space around each pancake. Cook until golden on the bottom, 7-10 minutes. Using a spatula, turn the pancakes over and cook until browned on the second side, about 6 minutes longer. Transfer to a plate and keep warm in a low (200 degree) oven. Repeat with the remaining mixture, adding more oil if needed. Serve at once.