Zucchini, Potato, and Apple Pancakes
by Claire Criscuolo, RN

Serve these colorful pancakes with sour cream and pure maple syrup, or cranberry sauce.

Serves 6

2 Cups unbleached all purpose flour 2 Teaspoons baking powder 4 Eggs 1 Cup water 1 Medium zucchini, cut into 1/4 inch cubes 1 Medium white potato, any kind is fine, peeled, shredded, and well drained of any liquid 1 Large apple, any kind is fine, finely chopped 1 Small sweet onion, finely chopped salt and pepper to taste ½ Cup olive oil, or more for frying

Measure the flour and baking powder into a bowl. Whisk to blend. In a separate bowl, whisk the eggs and water to blend. Pour this over the flour mixture, using a rubber spatula to scrape the bowl. Stir well to mix. Add the zucchini, shredded and drained potato, apple, onion, salt and pepper to taste. Stir to combine. Line a cookie sheet with a triple layer of paper towels and set it by the stove. Heat 1/4 cup of the olive oil in a large, non-stick skillet over a medium heat. Drop heaping tablespoons of batter into the hot oil, without crowding the pan. Cook for 2-3 minutes, or until the undersides are medium golden brown. Turn and cook the other sides for about 2 minutes until golden brown. Transfer to the paper towel lined cookie sheet. Continue frying the remaining batter, heating additional oil as needed. Transfer to a serving platter.