Zucchini, Carrot and Potato Pancakes

• 1 large zucchini
• 2 large russet potatoes, (10 to 11 ounces each)
• 2 carrots
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 eggs
• 4 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons cumin
• Salt and pepper
• Canola oil, for frying
• 2 scallions, chopped
• 2 tablespoons mint leaves, chopped
• 1 pint yogurt

1. With a hand grater, grate the zucchini.
2. Peel the potatoes and grate.
3. Grate the carrots.
4. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl.
5. Add onion and garlic.
6. In a small bowl, beat the eggs with a fork and mix into the vegetables.
7. In a small bowl mix together the flour, baking powder, cumin and salt and pepper.
8. Mix into the vegetables.
9. In a large pan, heat 3 tablespoons of oil until very hot.
10. In heaping tablespoonfuls, fry 6 pancakes.
11. Flatten them out as they hit the pan and cook until brown and crisp.
12. Flip to crisp the other side.
13. Drain on paper towels.
14. Keep warm in a low oven.
15. Serve with Mint Yogurt.
16. Mix all ingredients together.

zucchini, russet potatoes, carrots, onion, garlic, eggs, allpurpose, baking powder, cumin, salt, canola oil, scallions, mint, yogurt

Taken from www.foodnetwork.com/recipes/zucchini-carrot-and-potato-pancakes-recipe.html (may not work)