Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  zucchini
  1                cup  potato
     3/4           cup  onion
  2          teaspoons  yellow cornmeal
  2          teaspoons  flour
     3/4      teaspoon  salt
  1                     egg
     1/4           cup  oil
     1/2           cup  sour cream

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

Nutritional Information:

169 Calories (kcal); 14g Total Fat; (72% calories from fat); 3g Protein; 9g Carbohydrate; 40mg Cholesterol; 289mg Sodium