Zucchini And Potato Pancakes

• 3 cups shredded zucchini (about 2 medium)
• 1 cup shredded peeled potato (1 medium)
• 1/2 cup seasoned bread crumbs
• 3 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 eggs, lightly beaten
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 tablespoons canola oil, divided

1. In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
2. Heat 2 tablespoons oil in a
3. over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

zucchini, potato, bread crumbs, allpurpose, baking soda, salt, pepper, eggs, onion, garlic, canola oil

Taken from www.tasteofhome.com/recipes/zucchini-and-potato-pancakes/ (may not work)