Zucchini, Rosemary, Potato Pancakes With Raspberry Chipotle Creme

• 2 cups Zucchini
• 2 cups Baby red potatoes
• zest one lemon
• juice one lemon
• 1/4 cup bread crumbs
• Roasted Garlic-I use one whole clove
• 1 tablespoon Chopped Rosemary, Parsley, and Chives
• Sea salt, to taste
• Lemon pepper, to taste
• 2 Eggs
• 3 tablespoons Heavy cream

1. Shred zucchini and potato. Put in a colander, add a bit of sea salt. let drain for an hour, then squeeze dry.
2. Mix all the above ingredients together and form patties. Large ones for a dinner, or small patties for an appetizer. I use a cast Iron frying pan with about three inches of vegetable oil. Test with a wooden spoon handle to see if the oil sizzles... when it does... You're ready to start frying.
3. Raspberry Chipotle Creme: Sour creme with Raspberry Chipotle B.B.Q. Sauce. 1/2 cup sour cream to about 3 tablespoons B.B.Q. sauce.

zucchini, red potatoes, zest one lemon, lemon, bread crumbs, garlic, rosemary, salt, lemon pepper, eggs, heavy cream

Taken from food52.com/recipes/5414-zucchini-rosemary-potato-pancakes-with-raspberry-chipotle-creme (may not work)