2 med. zucchini (about 12 oz.) trimmed and grated to equal 1 1/2 c.
1 Idaho potato peeled and grated to equal 1 1/4 c.
1 sm. onion
2 tbsp. corn meal
2 tbsp. flour
3/4 tsp. salt
1 egg, lightly beaten
Vegetable oil as needed
Sour cream for garnish

Place grated zucchini in colander and press firmly to remove all possible liquid. Transfer to mixing bowl and combine with grated potatoes and onions. Stir in corn meal, flour and salt. Then add beaten egg stirring until ingredients are well blended. Place large skillet over medium heat. Pour in enough oil to film bottom of pan. Heat oil, then spoon in vegetable mixture using about 2 tablespoons for each pancake, and pressing lightly to flatten. Cook until golden brown. Keep warm while you fry remaining pancakes. Serve immediately, passing sour cream on the side.