Ingredients:
3 medium potatoes peeled
1 medium zucchini
1/2 cup flour
1 teaspoon salt
2 eggs beaten
1/4 cup finely diced onion
oil for frying
Shred potatoes and zucchini. Sift flour and salt together. Combine all ingredients together until well blended. Heat oil in skillet. Using a slotted spoon, scoop out pancake mixture and flatten in pan. Cook until golden brown, about 4 minutes on each side. Serve warm with yogurt, syrup or fruit.
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