Potato Pancakes

These savory pancakes are so good, we could eat them every week! You can substitute zucchini squash for some of the potatoes. 

Serves about 4. 

Ingredients:

3 medium potatoes, pealed and shredded (shred by hand or used shredding attachment on food processor)

1 clove garlic, minced

1/4 medium onion, finely diced

1 egg

1/3 cup flour
2 Tbsp shredded cheese, such as Parmesan 
1/4 tsp salt (more or less to taste)
1/4 tsp black or cayenne pepper (depending on amount of heat you want)
4 Tbsp veggie oil, divided
Toppings of your choice, such as shredded cheese or sour cream

Mix together the potatoes, garlic, onion, egg, flour, cheese, salt, pepper and 1 Tbsp of oil.  Mixture will be liquidy.  Allow to sit for 30 minutes if you have the time.  Heat remaining oil in pan or griddle over medium heat.  A large electric griddle works well for this, otherwise if using a stove top pan, use about half the oil for each batch and add as needed to prevent sticking.  Mix well and scoop onto hot pan with soup ladle, collecting potatoes and liquid evenly, and even out pancake thickness.  Cook about 3-4 minutes on each side, until crispy and golden brown.  Serve with your favorite potato toppings.  Enjoy!