Zucchini-Potato Pancakes - cooking recipe

Ingredients

1/4 c. milk
1 egg
1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, finely chopped
2 c. shredded potatoes (half a 20 oz. refrigerated pkg.)
8 oz. zucchini, shredded
1 small onion, finely chopped
2 Tbsp. grated Parmesan cheese
3 Tbsp. vegetable oil

Preparation

Whisk together milk and egg in medium size bowl.
Add the flour, baking powder, salt, pepper and garlic.
Whisk until smooth. Stir in the potatoes, zucchini, onion and cheese.
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Using 1/4 cup for each pancake, cook until browned on underside, about 3 minutes.
Turn pancake over.
Reduce heat to medium-low; cook 5 minutes until cooked through.
Keep warm on plate.
Repeat. Makes 4 servings or 12 pancakes.