Ingredients
2 medium zucchini, coarsely grated (about 1-1/2 cups)1 large potatoes, peeled and finely shredded (about 1-1/4 cups)1 small onion, grated2 tablespoons cornmeal2 tablespoons all-purpose flour3/4 teaspoon salt1 egg, lightly beatenOil for deep-fat fryingSour cream
Preparation
In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well.
Coat the bottom of a skillet with oil. Add 2 tablespoons batter. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter. Serve with sour cream.
