Wash the zucchini and potatoes, and peel the potatoes if you like. Grate them all (should
be roughly 2 cups of each), then mix with onion and salt and let stand 5-10 minutes in a
bowl. Using your hands, a strainer, or a dishtowel, squeeze out as much liquid as you can
from the mixture. Add the pepper, flour, and eggs, and mix well.
To cook: put enough oil in a large skillet to almost cover the bottom, and heat on
medium-high. Test the oil by dropping a little bit of the batter on the pan. If it sizzles
immediately, you're good to go.
Add 1/4–cupfuls to the pan, using a spatula to flatten
them to form pancakes about 1/3 inch thick (doesn't have to be exact, but if they're too
thin they'll be hard to flip, and if too thick they won't cook fast enough).
Cook until
lightly browned on one side, about 3 minutes, then flip and repeat.
Serve hot, with yogurt, sour cream, or applesauce.
Note: this recipe is easy to change to your liking. Use more or less zucchini or potatoes,
