Zucchini and Potato Pancakes

So I finally used the zucchini I bought at the farmer's market.  I came across a recipe for zucchini pancakes in a book I found at the library last week.  The author, Joy Wilson, also has a food blog full of all kinds of yummy recipes.  Check it out.

For the pancakes, which sort of came out like hash browns, I needed zucchini, potatoes, onion, eggs, flour, salt, pepper, garlic, baking powder, and oil.

I grated the potato and zucchini in the food processor and placed the mixture in a strainer in the sink.  This way the liquids could drain out while I sauteed the onions and garlic in the olive oil.

After I sauteed the onion and garlic, I let them cool a bit while I pressed the extra liquid out of the zucchini and potatoes.  Once that was finished, I added the mixture to a large bowl, then added the remaining ingredients (flour, eggs, salt, pepper, baking soda, and onion mixture) and mixed until just incorporated. 

When everything was mixed, I added a combination of olive and vegetable oils to a frying pan and heated the oil.  Once the oil was ready, I scooped out the mixture using a tablespoon and added it to the oil.

 After a few minutes, I turned the cakes over to brown on the other side.

I drained the cakes on paper towels, then placed them in the oven in a 13 by 9 pan to keep them warm while I cooked the other batches.  When the last cake was finished, I served the cakes with a side salad and crusty rolls.  My children chose to put ketchup on their cakes; I ate mine with sour cream and Tabasco sauce.

My children have already asked me to make these again.  I'm thinking of adding a bit of shredded carrot and/or a grated sweet potato to the recipe.  We'll see. 

Overall, the cakes were a hit, with all 10 being eaten that night.  (I may have to double the recipe next time!)