Another vegetable recipe: yummy

Potato Pancakes

Ingredients

• 2 russet potatoes 
• 1 large zucchini 
• ½ yellow onion 
• ½ cup oat flour 
• 1 tsp baking powder 
• ½ tsp black pepper 

Method

• Preheat oven to 425 degrees. Cover two sheet pans with parchment paper. 
• Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
• In a small bowl, combine the oat flour, baking powder, and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
• Scoop about ¼ cup of potato mixture, and hand-shape it into a semi-tight ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.
• Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once. Top with the condiment of your choice. 

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