Preparation:
combine zucchini and potatoes in a clean towel gently squeeze to remove excess moisture combine zucchini, potatoes, onions, cornmeal, flour, and salt in a bowl stir in beaten egg-mix well heat oil in a skillet, over a moderate flame for each pancake, drop 2 tablespoon batter into skillet press lightly with a spatula to flatten cook for 4 minutes per side, until golden drain on a cooling rack and blot with paper towels keep warm in a slow oven top with a dollop of sour cream serve warm |
