3 lbs. grated zucchini
3/4 lb. potatoes, peeled and grated
2 tbsp. lemon juice
1/2 c. chopped green onions
3/4 c. Parmesan or Romano cheese, grated
1 1/2 tsp. salt
1 tsp. garlic, minced
1 c. fresh parsley, chopped
1 tsp. pepper
2 tsp. sugar
3/4 c. flour
3 eggs

Drain zucchini and potatoes well. Squeeze out moisture. Add all ingredients together. Dust hands with flour. Form mixture into pancakes (add more flour if needed). Pancakes should be silver dollar sized. Brown in oil. Serve immediately for best taste. Can be made ahead and reheated in oven.