Zucchini-Potato Pancakes

• 1 large zucchini, about 1/2 pound, ends trimmed
• 1/2 - 1 teaspoon kosher salt
• 1 large russet potato, about 1/2 pound, peeled
• 1/3 cup diced onion
• 1 large egg
• 1/4 cup all-purpose flour
• fresh ground pepper
• 2 -4 tablespoons sunflower oil or 2 -4 tablespoons olive oil
• sour cream, for serving

1. Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid.
2. Shred the potato into a bowl using the large holes of a box grater.
3. In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
4. Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
5. Serve at once with a dollop of sour cream.

zucchini, kosher salt, russet potato, onion, egg, flour, fresh ground pepper, sour cream

Taken from www.food.com/recipe/zucchini-potato-pancakes-180833 (may not work)