• 1/4 cup Unsifted all-purpose flour
• 2 Large eggs
• 1/4 tsp. Baking powder
• 1/2 tsp. Salt
• 1/8 tsp. Pepper
• 1 small Onion, grated
• 1/2 pound Zucchini
• 1/4 Cup  Salad oil
• 1 1/2 pounds  Baking Colorado potatoes, unpared
• Dash of ground nutmeg
• Sour cream 
• Additional salad oil 

Line baking sheet with paper towels. Preheat oven to 250 degrees F. In bowl, mix eggs, flour, baking powder, salt, pepper and nutmeg. Add onion. Shred potatoes and zucchini; stir into egg mixture. Heat oil in 1 2-inch skillet over medium heat. Drop potato mixture, 1/4 cup at a time, into hot oil; flatten into 3-inch rounds. Cook until golden, about 3 minutes on each side. Garnish with sour cream. Makes 18  pancakes.

Nutrient Information Per Serving: 323 calories; 8.4 grams protein; 37 grams carbohydrates; 1 6 grams fat; 1 06 mg. cholesterol; 345 mg sodium; 3.7 grams fiber