Ingredients

3 russet potatoes, grated
1 zucchini, grated
1/2 medium sweet onion, minced
3 eggs
2/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 cup canola oil

Directions

• Place the potatoes and zucchini in a colander to allow the excess moisture to drain out. You can gently press the veggies down to encourage more liquid to drain out.
• Move the potato and zucchini mixture into a large bowl and add the onions, eggs, flour, salt, and pepper. Mix well.
  
• Heat the oil in a pan on medium heat. Add large spoonfuls of the batter to the pan and shape them into pancakes that are about 1/4 inch thick. Cook each side until golden brown, about five to eight minutes per side.
  
• Place a paper towel on a plate, and then put the cooked latkes on top so the extra oil can be absorbed.
• Serve warm with ketchup or salsa.

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