Veggie Pancakes

Here is the recipe for the vegetable pancakes I mentioned below. It comes from the 1999 Taste of Homes cookbook.

2-3 medium zucchini, coarsely grated (about 2 cups)
1 medium carrot, grated
1 medium potato, peeled and grated
1/3 cup frozen peas
1/3 cup frozen corn
2 eggs
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 tsp each salt, pepper, garlic powder and celery seed
Vegetable oil for frying

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas, and corn in a bowl. Stir in the eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm.

Yield: 1 dozen.