Serve these crispy shredded potato and zucchini pancakes with your favorite dipping sauce.

Mini Idaho Potato Zucchini Pancakes

2 (8-ounce) Idaho potatoes, scrubbed

2 small zucchini, washed

2 large eggs

1 teaspoon onion powder

1 1/2 tablespoons olive oil - divided use

1. In a food processor fitted with the shredding disk, or with a hand-held grater, shred the potatoes and zucchini. Place shredded vegetables in a medium mixing bowl; add eggs and onion powder and mix well.
2. Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Using a 1/4 cup measure, scoop the batter and place on heated skillet. Repeat to fill the skillet, leaving an inch or more between pancakes. Cook for 5 minutes or until bottoms are light brown; flip pancakes using a spatula and cook on second side for 3 to 5 minutes or until browned. Use remaining oil for remaining batches of pancakes.
3. Serve pancakes with dipping sauces such as: marinara sauce, ketchup, applesauce, sour cream or a mixture of 3/4 cup sour cream and 1/4 cup yellow mustard.

Makes 24 pancakes.

Recipe provided courtesy of Idaho Potato Commission.